Serving: 12 pieces| Type: Dessert
Ingredients
Heavy whipping Cream | 1 pint |
Mascarpone Cheese | 250g (1 tub) |
Sugar | 3/4 cup + 2 tbsp |
Instant strong coffee | 2 cups |
Lady Fingers | 175g (1½ package) |
Chunky Milk Chocolate | As needed for grating |
Method
- Mix the coffee mixture with 2 tbsp coffee granules and 2 cups boiling water and then add the 2 tbsp of sugar, put the coffee into a shallow dish and keep it aside.
- Put the whipping cream, mascarpone, milk and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Get your serving dish ready.
- Dip in a lady sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy.
- Layer these into your dish with enough lady fingers to cover the bottom of your dish.
- Then spread over the creamy mixture.
- Using the coarse side of the grater, grate over the chocolate, covering the creamy mixture.
- Then repeat the next layers of lady fingers (you should use up all the coffee).
- Next add the creamy mixture and you should use up all of the mixture.
- Cover with plastic wrap and chill for a few hours or overnight.
- This can now be kept in the fridge for up to 2 days.
- Before serving, grate chocolate over the top layer and then serve cold.
Note:
- American coffee powder will give you stronger coffee flavor than Indian Instant Coffee (like Bru).
- You can use either Instant coffee powder or filter coffee.
- Adding the two tbsp of sugar will give you extra sweetness.
- Add a bit of vanilla essence in the cream mixture, if you want the smell of traditional cake.