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  • 1 pack of sponge fingers
  • 150ml of strong cold coffee
  • 250 grams of mascarpone
  • 2 tbsp of Tia Maria
  • 150ml double cream
  • 4 tbsp icing sugar
  • Grated chocolate


servings 4
Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Make up some strong coffee using 1-2 tbsp coffee granules in 150ml boiling water - leave to cool.

Step 2

Mix 100ml of the cold coffee with 1 tbsp of Tia Maria. Dip the sponge fingers in this mix.

Step 3

Place the sponge fingers in the bottom of the bowl.

Step 4

Mix the mascarpone, 50ml of cold coffee and 1 tbsp Tia Maria together.

Step 5

In a separate bowl, whip the cream with the icing sugar until lightly whipped. Fold in the mascarpone mix. Add the mixture on top of the sponge fingers.

Step 6

Grate some chocolate on the top and dust with cocoa powder. Leave in the fridge for a couple of hours before serving.

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