FOR THE BASE
300ml/1⁄2pt cold strong black coffee
100ml/31⁄2fl oz Tia Maria, Kahlua or dark rum
15 savoiardi biscuits (Italian sponge fingers)
100g/4oz bitter dark chocolate, finely grated
10 Medjool dates, stoned and chopped
FOR THE CREAM FILLING
3 egg yolks
85g/3oz caster sugar
100ml/31⁄2fl oz double cream
Begin with the base. Mix the coffee and liqueur together in a shallow bowl. Dip a biscuit in the liquid, turning it quickly so it becomes saturated but still holds its shape, then place in a 1-litre serving bowl. Repeat with the remaining biscuits. Sprinkle with half the chocolate, then with all of the dates. Finally, trickle over any excess liquid.
Make the cream filling. Whisk the egg yolks and sugar with an electric mixer for about 10 mins until thick, pale and fluffy. Add the mascarpone a quarter at a time on a slower speed, preferably using a beater attachment. Lightly whisk the cream to soft peaks and fold into the mascarpone mix
Finish off. Dollop the mascarpone cream on top of the biscuit base, then refrigerate for 5-6 hours (or overnight). Sprinkle the remaining chocolate over the top before serving. Take to the table and serve into individual dishes.
687 kcalories, protein 7g, carbohydrate 55g, fat 48g, saturated fat 28g, fibre 2g, added sugar 31g, salt 0.23g