- about 15 sponge fingers
- 8 tbsp Tia Maria
- 600ml double cream
- 250g mascarpone
- 5 tbsp powdered drinking chocolate
- 2 tbsp icing sugar
- Lay the sponge fingers in a 1l serving dish about 20cm x 15cm and drizzle over 6 tbsp of the Tia Maria. Turn them in the liquid to soak, then set aside.
- In a large bowl, whip half the cream, half the mascarpone, 4 tbsp powdered drinking chocolate and 1 tbsp icing sugar to soft peaks. In another large bowl, whip the remaining cream, mascarpone, Tia Maria and icing sugar to soft peaks.
- Remove the sponge fingers from the dish. Spoon the chocolate cream into the dish, then layer the sponge fingers on top, followed by the Tia Maria cream. Dust with the remaining powdered drinking chocolate to serve.
EACH SERVING About 2 830kJ, 5g protein, 56g fat (35g saturated), 33g carbohydrate (26g total sugars), <1g fibre.
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