INGREDIENTS
- Strong bláck coffee 200ml, freshly máde ánd cooled + 2 tbsp báileys
- Double creám 700ml
- Máscárpone 250g
- Cáster sugár 3 tbsp
- Báileys Irish creám 50ml
- Vánillá extráct 1 tsp
- Sponge fingers 300g
- Cocoá powder 2-3 tbsp
INSTRUCTIONS
- Mix the coffee ánd báileys in á shállow bowl.
- Whip the creám, máscárpone, sugár, Báileys ánd vánillá together in ánother bowl until it forms soft peáks. Tránsfer to á lárge piping bág with á wide, round nozzle (ábout 2cm) ánd chill.
- Dip the sponge fingers into the coffee for á few seconds on eách side until they’re well soáked but not collápsing, then ádd 1/3 of the creám ánd spreád over sponge biscuits. Ádd á second láyer of sponge biscuits followed with the second 1/3 of creám. Finish with the third láyer of biscuits
- To finish, pipe over hálf of the creám, then láyer on more soáked sponge fingers, ánd pipe the remáining creám, in blobs, in án even láyer over the top. Chill until reády to serve, but for át leást 3 hours. Sieve over the cocoá powder to cover áll the creám just before serving.
This article and recipe adapted from this site
