Ingredients:
250 g mascarpone
1 teaspoon vanilla extract
4 shots of espresso, add 4 cubes of ice and cool
5 ounces of Table cream
4 table spoons of powder sugar
16 lady finger biscuits
A cube of chocolate
Cocoa powder
Instructions:
Add the cream with the sugar and mix until smooth,add vanilla extract then fold in the mascarpone in.
- Put the coffee in a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side for a couple of seconds, then flip it on the other side for couple of seconds and take out.
- Line 4 serving bowls with 4 sponge fingers, breaking them in half if you need to. Poor the coffee on the mascarpone mix and mix it well. Put the mascarpone mix on the biscuits until you reach the top. Refrigerate for 20 minutes to allow the flavours to infuse.