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Ingredients

  • 3 tsp instant coffee granules
  • 3 tbsp coffee liqueur
  • 250g tub mascarpone
  • 85g condensed milk
  • 1 tsp vanilla extract
  • 4-6 sponge fingers
  • 1 tbsp cocoa powder

Method

  • STEP 1

    Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.

  • STEP 2

    Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.

  • STEP 3

    Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

RECIPE TIPS
USES FOR SPONGE FINGERS

Sponge fingers make an ideal base for trifles too. Use leftovers in a super-quick version: pour a little syrup from any canned fruit over the fingers to soak them, then top with cream and the fruit from the can.

Recipe from Good Food magazine, February 2016

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