How to make it

  • In a glass dish about 50cm or two inches deep, arrange half the sponge fingers in a single layer, breaking up to fit if necessary.
  • Mix the cooled coffee, brandy and 1tbsp of rum, and pour half evenly over the sponge fingers.
  • In a bowl, mix the Galbani mascarpone cheese, confectioner’s sugar, remainder of rum and essences. Stir in the cream and mix well.
  • Pour half of this mix into a serving dish. Cover with remaining sponge fingers and coffee mix, top with cheese mixture and smooth over.
  • Cover and chill for at least three to four hours.
  • Decorate with cocoa powder and chocolate before serving.

Reviews & Comments 3

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  • riverrat715 9 years ago
    You sound like an expert cook with this one. Very different and special. You got my 5 and I will be trying this one.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Gorgeous photo! I would love a piece of that!
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  • 22566 9 years ago
    Nice recipe,thank-you.
    Was this review helpful? Yes Flag

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