Ingredients
- 250 g mascarpone cheese shopping list
- 2 tablespoons icing sugar shopping list
- 3/4 cup strong black coffee shopping list
- 1/4 cup marsala shopping list
- 3/4 cup cream, whipped shopping list
- 2 1/2 cups dark chocolate melts, melted shopping list
- 1 1/2 cups prepared pouring custard shopping list
- 175 g sponge cake fingers shopping list
- grated dark chocolate, to serve shopping list
- cream, to serve shopping list
- cocoa, for dusting shopping list
How to make it
- Line an 18cm x 28cm slice pan with baking paper extending 2cm above edges.
- Using an electric mixer, beat marscapone and icing sugar in a large bowl until combined.
- Mix coffee and marsala and gradually beat 2 tablespoons of coffee/marsala mixture into the marscapone mixture.
- Fold cream through marscapone mixture.
- Blend cooled chocolate and custard in a bowl together and chill them until both required.
- Pour remaining coffee mixture into a shallow dish and dip each sponge finger into mixture. Layer in prepared pan with marscapone mixture, finishing with chocolate custard and grated chocolate.
- Chill until required and dust with cocoa before serving in squares accompanied by cream.
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