Mon, 17 November 2025
Ingredients:
250ml double cream
300g mascarpone
100g caster sugar
200g white chocolate grated
8 sponge finger biscuits (enough to fill you dish)
200ml strong coffee (cooled)
100ml baileys
50g cocoa powder (enough to cover the top)
Method:
get your double cream and some baileys in a bowl and whip it until fluffy (electric mixer will help)
in another bowl cream together your mascarpone, caster sugar and more of the baileys until smooth. Add in the grated white chocolate now.
Gently fold the cream into the mascarpone
Dip your biscuits into the coffee for a couple
seconds put them in your dish, top with the cream and repeat until it's full!
Leave in the fridge for an hour.
Top with cacao powder before serving
Tue, 24 March 2026
Chef: Aisling Larkin
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