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