A popular dessert that can be made weeks ahead of time
Combine coffee, water and liquior in shallow bowl and set aside to cool.
Combine condensed milk and cream in large bowl and beat with electric beater until thick. Beat in half the coffee mixure.
Add milk to the remaining coffee mixture.
Line 20cm square cake pan with foil.
Pour half cream mixture into pan.
Dip sponge fingers into coffee mix and place on top of cream in pan.
Top sponge fingers with remaining cream.
Decorate top with grated chocolate.
Cover and freeze until required.
Cut into serving size squares and enjoy!
Tia Maria is ideal for use as coffee flavoured liquior.
Instead of a cake tin, use a Tupperware container with lid to make transporting to friends house easier.
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