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My 2020 Kersfees poeding.

  • 568 ml double cream
  • 250 g tub mascarpone
  • 75 ml sweet dessert wine
  • 5 tablespoons golden caster sugar
  • 300 ml strong coffee, made with 2 tablespoons coffee (I used espresso) granules, 50 ml kahlua and 250 ml boiling water
  • 175 g pack sponge fingers
  • 25 g chocolate
  • 2 teaspoons cocoa powder

Pour the double cream, mascarpone, marsala and golden caster sugar in a large bowl and whisk until the cream and mascarpone have completely combined and have the consistency of thick whipped cream.
Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer in your dish until you’ve used half the sponge fingers, then spread over half of the creamy mix
Repeat – you should use up all the coffee finishing with the creamy layer.
Sprinkle cacao over top and grate chocolate in a nice layer and chill for a few hours or overnight. Will keep in the fridge for up to two days.

Recipe posted and photo:  Suzette Beetge ッ Pretorius

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