You can make this in a round spring form cake pan and decorate with cream and finger biscuits if you like. I just made it the classic way. Devine!!
- 230 g cream cheese
- 230 g Mascarpone
- 230 ml cream
- 60 g icing sugar
- 5 teaspoons instant coffee dissolved in 200 ml hot water
- 60 ml Amarula, optional
- 2 teaspoons vanilla
- 1 pack of lady fingers
- cocoa for dusting
Dissolve coffee in water. Mix in Amarula if using. Set aside. Beat together the cream cheese, mascarpone and icing sugar until smooth and not lumpy. Mix in vanilla and 4 tablespoons of coffee mix and beat until we’ll incorporated.
Pour in cream and mix until thickened and holds stiff peaks.
Dip half the lady fingers in remaining coffee mix using to layer the base of a dish.
Top with half the cream mix.
Add the other half of the lady fingers dipped in the coffee mix and then top with the remaining cream mix.
Dust a thick layer of cocoa over the top and set in the fridge overnight.
Really really good!
Photo and recipe: Dalila De Barros Viljoen