|Mascarpone||8 Ounce (250 Grams)|
|Double cream||8 Fluid Ounce (1/2 Cups Or 125 Milliliter)|
|Sugar||2 Ounce (1/4 Cup Or 60 Grams)|
|Instant coffee powder||2 Tablespoon|
|Boiling water||12 Fluid Ounce (1/4 Cup Or 375 Milliliter)|
|Sponge fingers||8 Ounce (1 Packet Or 250 Grams)|
|Grated chocolate||8 Ounce (250 Grams)|
1. Place mascarpone, cream, brandy and sugar in a bowl, mix to combine and set aside. Dissolve coffee powder in boiling water and set aside.
2. Line the base of a 20 cm/8 in square dish with one-third of the sponge fingers. Sprinkle one-third of the coffee mixture over sponge fingers, then top with one-third of the mascarpone mixture. Repeat layers finishing with a layer of mascarpone mixture, sprinkle with grated chocolate and chill for 15 minutes before serving.