mascarpone cheese 250g
icing sugar 4 tbsp.
vanillas extract 1 tsp.
double cream 150 ml
strong black cold coffee 200ml
piece of chocolate to grate for garnish
Beat the mascarpone cheese, 3tbsp of coffee and icing sugar together.
In another bowl, beat the cream till peaked up.
Mix the cream and mascarpone cheese mixture together.
Now dip the sponge fingers in cold coffee and arrange accordingly, spoon in the prepared cream and cheese mixture.
Grate over the chocolate to garnish. Refrigerate for minimum half an hour before serving.