INGREDIENTS

  • 300ml thickened cream
  • 250g mascarpone
  • 1/4 cup caster sugar
  • 1/2 cup espresso coffee, freshly brewed
  • 2 tablespoons Kahlua liqueur
  • 100g savoiardi (sponge finger biscuits)
  • 28 Maltesers
  • Cocoa powder, to dust

 

METHOD

  • Step 1

Whisk thickened cream, mascarpone and caster sugar in a bowl until soft peaks form

  • Step 2

Combine freshly brewed espresso coffee and Kahlua liqueur.

  • Step 3

Chop savoiardi. Divide half the biscuit among four 1 1/2 cup glasses. Drizzle over half the coffee mixture. Top each with 8 Maltesers. Divide half the mascarpone mixture among glasses. Dust with cocoa powder. Top with the remaining biscuit, coffee mixture and mascarpone mixture. Top with extra Maltesers. Chill for 2-3 hours. Dust with extra cocoa powder.

 

 

 


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