Ingredients
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300 ml good strong coffee
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6 fluid ounces amaretto liqueur
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1 (500 g) container mascarpone cheese
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9 ounces sponge cake fingers
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3 ounces dark chocolate (roughly chopped or grated coarsely) or 3 ounces milk chocolate, of a good quality (roughly chopped or grated coarsely)
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3 -4 tablespoons toasted slivered almonds
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2 -3 cups ready made custard
Instructions
- Mix the coffee and liqueur in a wide dish.
- In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
- Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
- Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
- Repeat twice.
- Chill for at least 2 hours or up to a day.
- Just before serving sprinkle with the almonds and more chocolate.