Ingredients
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600ml thickened cream
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1 teaspoon vanilla extract
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3/4 cup caster sugar
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500g mascarpone cheese
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1 1/3 cups freshly brewed strong coffee, cooled
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2/3 cup hazelnut-flavoured liqueur
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500g packet Unibic Sponge Finger biscuits
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250g frozen raspberries
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250g frozen blueberries
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100g dark chocolate, grated
Method
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1Line a 24cm (base) springform cake pan with non-stick baking paper.
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2Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
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3Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
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4Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.
Source: taste.com.au
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