200g Dark Chocolate
260g Mascarpone
100ml Double Cream (whipped till it holds it's shape)
260ml Black Coffee (with 17g caster sugar stirred in then cooled)
4 Tablespoons Rum/Brandy
24 Sponge Fingers
Cocoa Powder (for sprinkling)
Equipment
3 Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Pan (with simmering water in)
4 Serving Plates
The Good Bit
- Melt the chocolate in one of your mixing bowls over the pan with the simmering water in it then allow it to cool a little before stirring in the mascarpone and whipped cream
- In the meantime, make your coffee, with the correct amount of sugar and rum or brandy, then you need to dip the sponge fingers in, one at a time, do it quickly so you don't make the fingers all soggy.
- As you dip, lay out the sponge fingers on each of your 4 plates, 3 fingers next to each other pointing away from you, then spoon on some of the chocolate cream mixture, next add another layer of 3 fingers at 90 degrees to the first lot on top of the cream, now add another layer of chocolate cream and finally top with 3 more fingers pointing in the same direction as your first layer.
- Chill for at least an hour the just before serving, sprinkle with cocoa powder.
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