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MAKES 4
1½ cups mascarpone
1¼ cups cream
2½ tablespoons powdered sugar
½ cup strong espresso coffee, cooled
½ cup coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and powdered sugar in a large bowl. Whisk light-
ly until soft peaks form. Set aside.
2. Combine espresso coffee and liqueur in bowl. Dip the sponge fingers into the
espresso coffee mixture a few at a time. Ensure all the espresso coffee mixture is
absorbed evenly by the sponge fingers.
3. Layer half the sponge fingers evenly into the base of 4 dessert bowls or glasses.
Spread the layered sponge fingers with half of the cream mixture. Repeat the
layers with remaining sponge fingers and cream mixture.
4. Dust evenly with cocoa powder and refrigerate until required.
5. Serve with fresh fruits and freshly brewed espresso.
