2 tbsp coffee granules or powder
12 oz boiling water (350ml)
4 tbsp sugar
3 tbsp brandy (optional but definately better with)
425g custard (from a can)
2 x 250g tubs mascapone
200 ml tub creme fraiche
175-200g packet of sponge fingers (boudoir biscuits)
cocoa powder to finish
1. Mix coffee, water, sugar & brandy .. stir until sugar disolved. Set aside in shallow dish to cool.
2. Mix custard, creme fraiche, mascapone in a large bowl with electric whisk until smooth and fully combined. Spoon half the mixture into a serving dish (approx 20x23x6 cm or 8x9x2.5 inch).
3. Dip sponge fingers in the cooled coffee mixture so they are well soaked. Lay them on top of creamy mixture in two layers. Spoon over remaining mixture and sift top with generous amount of cocoa powder.
Dessert is a dish best served for every course!!!!!!!! Caroline
12 oz boiling water (350ml)
4 tbsp sugar
3 tbsp brandy (optional but definately better with)
425g custard (from a can)
2 x 250g tubs mascapone
200 ml tub creme fraiche
175-200g packet of sponge fingers (boudoir biscuits)
cocoa powder to finish
1. Mix coffee, water, sugar & brandy .. stir until sugar disolved. Set aside in shallow dish to cool.
2. Mix custard, creme fraiche, mascapone in a large bowl with electric whisk until smooth and fully combined. Spoon half the mixture into a serving dish (approx 20x23x6 cm or 8x9x2.5 inch).
3. Dip sponge fingers in the cooled coffee mixture so they are well soaked. Lay them on top of creamy mixture in two layers. Spoon over remaining mixture and sift top with generous amount of cocoa powder.
Dessert is a dish best served for every course!!!!!!!! Caroline
