There are so many good things about this recipe! First off – it’s easy to make. Secondly, it’s incredibly decadent. Thirdly, it’s generous in size, so will feed quite a few. (Also – it will keep for a few days in the fridge, so if you have leftovers, great news! you’ll have pudding ready to go for the next few days!)
It’s made with double cream, mascarpone cheese and a good glug or two of masala. It’s a go-to recipe in this house and even if not the most fashionable or pretty desserts, it’s a firm favourite. Pass the spoon now!
- 568ml pot double cream
- 250g tub mascarpone
- 75ml marsala
- 5 tbsp golden caster sugar
- 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
- 175g pack sponge fingers
- 25g dark chocolate
- 2 tsp cocoa powder
Put the double cream, mascarpone, marsala and golden caster sugar in a large mixing bowl.
Whisk together the cream and mascarpone until you have the consistency of thickly whipped cream.
Next, pour the coffee into a shallow dish (make the coffee as strong or as weak as you like). Dip the sponge fingers into the coffee, turning for a few seconds until the fingers have absorbed some of the liquid, but be careful not to soak them! Lay half of them in a dish and then spread over half of the cream mixture. Grate over the dark chocolate.
Repeat – using up all of the fingers and cream mixture. Grate more chocolate over the top or sprinkle with dark cocoa powder (optional)
Chill in the fridge for at least a couple of hours
Dig in and enjoy!