Serves: Makes 4 big individual portions

Prep time: 20 minutes

Chilling time: at least 30 minutes



(Makes 4 big portions)


500g mascarpone

250g whipped cream

50g sifted icing sugar

Tsp vanilla

50ml amaretto

50ml strong espresso coffee

Zest 1 lime and juice of half


100g dark choc

25g butter


250ml strong espresso

25g icing sugar

75ml coffee liqueur


Approx 75-100g choc to grate


Approx. 7-8 sponge fingers per portion



  1. For the custard – in a bowl add 500g mascarpone, 50g sifted icing sugar, 1tsp vanilla, 50ml amaretto, 50ml strong espresso coffee, the zest of 1 lime and juice of half the lime. Beat for 3-4 minutes until smooth.
  2. Fold in 250g whipped cream.
  3. Melt 100g dark chocolate, 25g butter and 50ml cream over barely simmering water in a bowl. Mix well – then divide this between your 4 bowls and spread across the base.
  4. Next - combine 250ml strong espresso, 25g icing sugar and 75ml coffee liqueur. Mix well.
  5. Dip in approximately 7-8 sponge fingers per portion (broken in half) a few at a time. You want them in there, so they’re softened but not soggy.
  6. I found 3 full fingers worked on top of the chocolate. Repeat for all 4.
  7. Spoon on 75g of custard on top
  8. Grate some chocolate on top to cover.
  9. Repeat the sponge finger process. (I used 4 on my second layer, but it depends on your bowls)
  10. Now add 125g custard and grate with lots of chocolate.
  11. Chill, if you can wait, if not scoff!

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