Ingredients
18 sponge fingers, store bought are fine
2 cups strong espresso, cooled
500g mascarpone
½ cup caster sugar
100mls fresh cream, lightly whipped
Cocoa to sprinkle on top
Directions
Begin by dipping each sponge finger in the espresso and placing two at the base of each cup/ramekin. Whisk together the mascarpone and sugar until it is smooth. Spoon one heaped tablespoon into each dish and spread roughly over the espresso sponge base. Mix the lightly whipped cream with the remaining mascarpone, whisk well and set aside. Dip the rest of the sponge fingers in espresso and add another layer to each dish.
Top with the cream/mascarpone mixture and refrigerate until required. Serve dusted with cocoa powder.
Serves 6
Note - I like to make these in little espresso glasses or cups. They can be prepared the day before your need them.
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