Ingredients:

  • 3 tablespoons instant coffee granules
  • 500 ml boiling water
  • 2 tablespoons Kahlua (or brandy)
  • 400 g sponge fingers (lady fingers or savoiardi)
  • 500 g mascarpone
  • 600 ml double cream
  • 1 teaspoon vanilla extract
  • 8 tablespoons caster sugar
  • 2 tablespoons brandy (optional)
  • Cocoa powder, to taste

Instructions:

  1. Make strong coffee by dissolving instant coffee in boiling water. Stir in Kahlua (or brandy) and pour into a shallow roasting tin. Allow to cool.
  2. In a large mixing bowl, combine mascarpone, double cream, vanilla extract, and caster sugar. Whisk with an electric whisk until soft peaks form. Do not over-whisk! Gently fold in the brandy (if using).
  3. Dip each sponge finger in the cooled coffee mixture for about 10 seconds on each side. Lay half of the soaked sponge fingers in the bottom of the presentation dish.
  4. Spread half of the cream mixture over the sponge layer, smoothing to flatten. Repeat with the remaining sponge fingers and cream mixture. Dust the top with cocoa powder using a sieve.
  5. Cover the dish with cling film and refrigerate for at least 1 hour (up to 24 hours).