Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy
Prep:15 mins
Serves 2
3 tsp instant coffee granules3 tbsp coffee liqueur250g tub mascarpone85g condensed milk1 tsp vanilla extract4-6 sponge fingers1 tbsp cocoa powder
STEP 1Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.STEP 2Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.STEP 3Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.
