Serves: 8-12

Ingredients:

• 284ml double cream (or Double Elmlea)
• 250g Mascarpone
• 1 tsp vanilla essence (or ½ tsp extract)
• 6 tsp fine coffee powder (Azera intenso)
• 250ml hot water
• 8 tbsp (120ml) brandy
• 6 tbsp icing sugar, sifted
• 32 lady fingers
• Cocoa powder

Method:

1. Line 2x 7.¾x5" Pyrex dishes with 8 lady fingers each.
2. In small Pyrex bowl; Mix coffee, water, 3 tbsp icing sugar, and 4 tbsp (60ml) brandy. Cool to room temp.
3. In large Pyrex bowl; Whip cream. Mix in vanilla, 3 tbsp icing sugar, and 4 tbsp (60ml) brandy.
4. Fold in Mascarpone gently.
5. Drizzle ½ coffee over base lady fingers.
6. Top with cream. Repeat for 2nd layer.
7. Dust over cocoa or grated chocolate.
8. Chill in fridge for 2 hours before serving.