Coffee and almond cream pots - with a kick

Recipe by:

Adults only will adore this tiramisu inspired dessert

Coffee and almond cream pots - with a kick

SERVES

4

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

0

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Whisk the mascarpone and cream until stiff peaks. Stir in Amaretto and sugar until combined.

  2. 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.

  3. Sprinkle with the cocoa powder and place them into the fridge until you are ready to pop them into a cool box.

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

  1. Whisk the mascarpone and cream until stiff peaks. Stir in Amaretto and sugar until combined.

  2. 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.

  3. Sprinkle with the cocoa powder and place them into the fridge until you are ready to pop them into a cool box.