Ingredients
- strong black coffee 200ml, freshly made and cooled
- amaretto 2 tbsp
- double cream 500ml
- mascarpone 250g
- golden caster sugar 3 tbsp
- Baileys Irish cream 50ml
- vanilla extract 1 tsp
- sponge fingers 175g
- cocoa powder 2-3 tbsp
Method
- Mix the coffee and amaretto in a shallow bowl. Whip the cream, mascarpone, sugar, Baileys and vanilla together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2cm) and chill.
- Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20cm serving dish, using about half of the sponge fingers.
For full instructions you can go to : http://www.olivemagazine.com
0 Comments