You will need:
One 500g packet of Sponge Fingers, the traditional Italian biscotti bread that is firm, in rounded long fingers.
500g of marscapone cream cheese (or more if you want more layers)
1/2 cup castor sugar
2 cups of strong black coffee, chilled to room temperature
4 tablespoon of Kahlua
a little bit of cooking chocolate to grate on top for finish (optional)
Using a clear deep dish is best, so you can appreciate the yummy layers visually too!
Method:
Make the coffee into a wide bowl, set aside to cool to room temperature. (you can refrigerate if you are pressed for time) I used 4 teaspoons of coffee to 2 cups of water.
Next, beat the sugar into the marscapone cream, gently until smooth and mixed in. set aside.
When the coffee is cooled, gently dip each sponge finger into the coffee. soaking up the coffee until the sponge is full. too much and it will sogg, too little and it wont be fully coffee infused!
spread these coffee fingers into one layer in your dish, then cover with half the cream mixture, repeat each layer again and then grate chocolate onto the top for finish! refrigerate for 6 hours. the longer it can set the more the flavours are intertwined.
enjoy enjoy enjoy! gustare gustare gustare!
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