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1 tablespoon instant coffee granules
1 tablespoon coffee-flavoured liqueur
300ml tub thickened cream
1/3 cup icing sugar mixture
250g tub mascarpone
Cocoa powder, to decorate
Sponge finger biscuits, to serve
Dissolve coffee in 1 tablespoon boiling water in a small heatproof jug. Stir in liqueur. Cool slightly.
Beat cream and sugar in the small bowl of an electric mixer until soft peaks form.
Beat in coffee mixture. Using a whisk, fold in mascarpone until just combined.
Spoon into a serving bowl. Dust with sifted cocoa. Serve with sponge finger biscuits.