A very tasty and naughty chocolate dessert. This dessert is best chilled for several hours before serving but worth the wait.
Ingredients
- 100g caster sugar
- 250g mascarpone
- 200ml custard
- 150g dark chocolate
- 20 Savoiardi sponge finger biscuits
- 150ml coffee (liquid)
- 1 cup cocoa powder *to coat
Method
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Step 1Lightly oil a baking sheet. Put half the sugar in a small, heavy based saucepan with 4 tbs of water.
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Step 2Heat gently until the sugar dissolves. Bring to the boil and boil rapidly until the syrup has turned to a caramel colour.
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Step 3Immediately pour the caramel onto the oiled baking sheet and leave until brittle, about 20 minutes.
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Step 4Using the end of a rolling pin, break the caramel into small pieces.
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Step 5Beat the mascarpone in a bowl with the custard and remaining sugar until smooth. Stir in the caramel.
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Step 6Chop the chocolate into small pieces and add to the bowl. Dip 10 of the sponge fingers into the coffee, then lay them in a shallow serving dish.
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Step 7Spread half the custard mixture over the top. Dip the remaining sponge fingers in the remaining coffee and arrange them over the custard.
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Step 8Cover with the remaining custard. Level the surface and dust generously with cocoa powder.
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Step 9Chill for several hours until ready to serve.
Equipment
- 1 baking paper
- 1 saucepan
- 1 bowl
- 1 knife
Recipe Notes
Once you have made the caramel, this dessert can be assembled in minutes but it does taste better if it has been chilled for several hours before serving. Use ready-made custard, Cadbury's Bournville chocolate and strong black coffee.
Recipe Reviews (1)
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