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Apr. 25, 2011


Double cream 568 Milliliter (From A Pot)
Mascarpone 250 Gram (From A Tub)
Marsala 75 Milliliter
Golden caster sugar 5 Tablespoon
Cold prepared strong coffee 300 Milliliter (Use 2 Tablespoon Instant Coffee Granules)
Sponge fingers 175 Gram (1 Pack)
Dark chocolate pieces 25 Gram (Or Chunk)
Cocoa powder 2 Teaspoon
Toasted almonds 1/4 Cup (4 tbs) , chopped (Or A Handful)


1. Put the cream, mascarpone, Marsala and sugar in a large bowl Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

2. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Lay these into your serving dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

3. Cover and chill for a few hrs or overnight. will keep in the fridge for up to 2 days. To serve, grate over remaining chocolate and sprinkle with the almonds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 5078Calories from Fat 3919

 % Daily Value*

Total Fat 436 g670.8%

Saturated Fat 70 g350%

Trans Fat 0 g


Sodium 831 mg34.63%

Total Carbohydrates 239 g79.7%

Dietary Fiber 8 g32%

Sugars 143 g

Protein 50 g100%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet