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  • 250 ml fresh cream
  • 250 g Mascarpone cheese
  • 75 ml castor sugar
  • 90 ml Limoncello
  • 350 ml prepared strong coffee
  • 200 g Savoiardi finger biscuits (ek het Boudoir gebruik)
  • 70 g dark chocolate, grated (ek het cocoa en chocolate gebruik)

Beat cream until soft peaks form, then add Mascarpone, sugar and limoncello.
Pour coffee into a flattish dish.
Assemble the dessert by first dipping each biscuit quickly on both sides into the coffee. Don’t allow biscuit to stand in the coffee as it will soak up too much liquid and the pudding will become soggy.
Arrange a layer of dipped biscuits on the base of a serving dish and cover with half of the cream mixture, spreading it evenly across the surface. Sprinkle over half the chocolate.
Repeat with another layer of biscuits and cream, and sprinkle the remainder of the chocolates over the top.
Chill in fridge until ready to serve.
Ek het flessies gebruik grootte 370 g ek het 4 flessies gebruik.

Photo: Petro van Genderen

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