Ingredients:
Vanilla Cream:
250ml double cream
250g mascarpone
75g icing sugar
1 1/2 tsp vanilla paste
Coffee Layer:
150ml strong brewed coffee (cooled)
1 tbsp vanilla paste or coffee liqueur
Other:
10–12 sponge fingers
Cocoa powder for dusting
Method:
- Whisk mascarpone, icing sugar and vanilla paste until smooth.
- Add the double cream and whip until thick and fluffy.
- Pour cooled coffee into a shallow bowl and mix with vanilla paste.
- Dip sponge fingers briefly and place at the bottom of each glass.
- Add a layer of vanilla cream and repeat the layers as shown in the image.
- Finish with a light dusting of cocoa powder.
- Chill for at least 2 hours before serving.
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