TOTAL TIME: 40 minutes | SERVES: 8 servings
INGREDIENTS
4 shots Espresso
2 tbsp Caster sugar
50ml TMD Apricot Brandy liqueur
1 large pack of sponge finger biscuits
500g Mascarpone
150g Icing sugar
200ml Double cream, whipped
Cocoa powder, for dusting
Coffee beans, for decorating
DIRECTIONS
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.
