TOTAL TIME: 40 minutes | SERVES: 8 servings
4 shots Espresso
2 tbsp Caster sugar
50ml TMD Apricot Brandy liqueur
1 large pack of sponge finger biscuits
150g Icing sugar
200ml Double cream, whipped
Cocoa powder, for dusting
Coffee beans, for decorating
Pour coffee, caster sugar, and Liqueur, into a large bowl. Add the finger biscuits to the coffee mixture and set aside.
Beat the mascarpone, and icing sugar into a separate bowl until combined. Fold in the whipped double cream.
Place soaked biscuits into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture as a second layer, then place another layer of biscuits on top. Spoon more cream over the top.
Cover and refrigerate for at least 2 hours. Dust with the cocoa powder and serve with adding coffee beans on top.