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CHILL TIME
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SERVINGS
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6 hours
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6 Servings
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INGREDIENTS
340g mascarpone, room temperature
1 cup SIS Icing Sugar
180ml whipping cream
1 teaspoon vanilla essence
1 cup brewed espresso
1 pack of sponge finger biscuits
SIS Cocoa Powder, for dusting
METHODS
- In a separate mixing bowl, whisk the whipping cream.
- Whisk mascarpone, vanilla essence, cream, SIS Icing Sugar until light and fluffy and fold gently into the whipping cream.
- Dip the biscuits into a tray of coffee, until they are nicely soaked and layer on the bottom of a 9″ x 3″ serving dish.
- Spread a layer of mascarpone mixture over the biscuits.
- Repeat for the remaining biscuits and mixture.
- Dust with SIS Cocoa Powder and chill in fridge for at least 6 hours or overnight.
