Ingredients

  • 300ml double cream
  • 1 1/2 tbsp caster sugar
  • 30ml Kahlua liqueur
  • 1/2 tsp vanilla extract
  • 250g mascarpone
  • 100ml cooled black espresso coffee
  • 1 tbsp ginger wine
  • 100g sponge fingers
  • 4 ginger biscuits, roughly crushed (amaretti works well also)
  • Cocoa powder for dusting

Method

  1. Whip the double cream, sugar, Kahlua and vanilla until it becomes soft peaks.
  2. Fold through the mascarpone and transfer into a piping bag (with a plain nozzle) and put the cream into the fridge.
  3. In a small bowl, mix the coffee with the ginger wine. Dip the sponge fingers into the mixture and place in the bottom of a dish (a total of 25 grams per dish). Sprinkle over some of the ginger biscuits (one biscuit per dish).
  4. Pipe half of the cream on top. Repeat with the coffee-dipped sponge biscuits, crushed ginger biscuits and whipped cream.
  5. Finish off with some more crushed biscuits and a light dusting of cocoa.

Great served with a tipple or shot of espresso on the side.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 29 November 2018

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