Ingredients
- 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
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