Super quick to prepare and always well-received at parties


  • 1 cup of strong coffee

  • 1/4 cup of Bailey's Irish Cream Whiskey

  • 250 g of mascarpone cheese

  • 250 ml of full cream

  • 3 table spoon of sugar

  • 250 g pack of Savoiardi sponge fingers

  • 2 table spoon of cocoa powder

  • 1 teaspoon of instant ground coffee


  • 1.

    Make the coffee in a deep dish

  • 2.

    Add half of the Bailey's to the coffee

  • 3.

    Whip the cream and sugar until stiff peaks.

  • 4.

    Add the mascarpone cheese and the remaining 1/8 cup of Bailey's and mix until combined (I use the handmixer also to combine these together with the whipped cream to get a smoother consistency)

  • 5.

    Dip the sponge fingers in the coffee/Bailey's solution quickly and line them up in a clear 20 cm clear baking dish

  • 6.

    Spread half of the cream and cheese mixture on top

  • 7.

    Dust with 1/2 of the ground coffee and cocoa powder

  • 8.

    Repeat steps 5 again and pour any leftover coffee/Bailey's solution over this

  • 9.

    Spread remaining cream and cheese mixture on top, using the back of spoon to tease the cream/cheese into peaks and dust shifted coffee/cocoa powder on top.

  • 10.

    Refrigerate overnight for the flavours to soak through

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