568ml pot double cream
250g tub mascarpone
75ml marsala wine
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g dark chocolate, coarsely grated
2 tsp cocoa powder, to serve
Put the cream, mascarpone, marsala and sugar in a large bowl and whisk until completely combined and the mixture has the consistency of thickly whipped cream.
Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked but not soggy. Layer these into a serving dish until you have used half the biscuits, then spread over half the cream and sprinkle over most of the chocolate. Repeat the layers (you should use up all the coffee), finishing with a creamy layer on top.
Cover and chill for a few hrs or overnight. To serve, dust with cocoa powder and the remainder of the grated chocolate.
853 kcals • fat 73g • saturates 42g • carbs 44g • sugars 35g • fibre none • protein 5g • salt 0.25g