This is a very easy to make dessert – Mascarpone Coffee Cream is like a very quick and easy Tiramisou, it is just as good and just as indulgent, only it is made in half the time. Chilled in the fridge, and made up in advance, this is a great ‘no-fuss’ finish to a romantic meal.
Mascarpone Coffee Cream Recipe
- 250g mascarpone
- 1 tsp vanilla extract
- 3 tbsp Tia Maria
- 150ml strong coffee (no milk) cooled to room temperature
- 150ml single cream
- 4 tbsp icing sugar
- 16 sponge fingers
- 1/2 dark chocolate bar (70%) frozen in the fridge
- Cocoa powder to dust
In a mixing bowl lightly whisk the mascarpone with the vanilla extract, Tia Maria and 50ml of black coffee, until everything is thoroughly mixed together. Separately whisk the cream with the icing sugar, until smooth, then fold gently into the mascarpone bowl.
Pour the remaining coffee into a coffee cup and taking one sponge finger at a time quickly dip it into the coffee, then set to one side and continue with the remaining sponge fingers.
Neatly line 4 dessert glasses with 4 sponge fingers each, (breaking them in half if you need to). Spoon the mascarpone coffee and cream mix in until you reach the top of the glass. Refrigerate these glasses for 20 minutes to allow the flavours to infuse and the dessert to set.
Remove the Mascarpone Coffee Cream glasses from the fridge. Take the frozen chocolate bar (a frozen bar is far easier to grate) and grate a little chocolate over the top of each dessert. Finally, dust with sifted cocoa powder to serve.