Ingredients (serves 8)
600ml thickened cream
1 teaspoon vanilla extract
3/4 cup caster sugar
500g mascarpone cheese
1 1/3 cups freshly brewed strong coffee, cooled
2/3 cup hazelnut-flavoured liqueur
500g packet Unibic Sponge Finger biscuits
250g frozen raspberries
250g frozen blueberries
100g dark chocolate, grated
Method
Line a 24cm (base) springform cake pan with non-stick baking paper.
Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
Combine 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.
Top 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.
Thanks : Super Food Ideas - May 2005, Page 36
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