Coffee and almond cream pots - with a kick
Adults only will adore this tiramisu inspired dessert
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
Ingredients
250g of mascarpone
400mls of cream
70mls of Amaretto – use coffee in its place for a less alcoholic version
50g of golden caster sugar
250mls of strong espresso coffee
50mls of Kalula or Tia Maria – use coffee in its place for a less alcoholic version
180g of sponge fingers
cocoa powder for dusting
Method
Whisk the mascarpone and cream until stiff peaks. Stir in Amaretto and sugar until combined.
Mix the coffee liqueur and coffee and dip the fingers in one at a time until they have soaked up the liquid. You may have to break the fingers to fit them into your containers or jars. Place a layer at the bottom of each of the jars that you are using. Scoop some of the cream mixture on top and spread it out. Layer another soaked finger on top and repeat with the cream mixture.
Sprinkle with the cocoa powder and place them into the fridge until you are ready to pop them into a cool box.
