- 3 tsp on the spot espresso granules
- 3 tbsp espresso liqueur
- 250g bath mascarpone
- 85g condensed milk
- 1 tsp vanilla extract
- 4-6 sponge fingers
- 1 tbsp cocoa powder
Combine the espresso granules with 2 tbsp boiling water in a enormous jug and ride to combine. Add the espresso liqueur and 75ml chilly water. Pour accurate into a shallow dish and fix aside.
Assemble the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electrical accelerate till thick and silent.
Ruin the sponge fingers into two or three items and soak in the espresso mixture for a few secs. Achieve a few bits of the sponge in the backside of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for in spite of the entirety 1 hr sooner than serving.
USES FOR SPONGE FINGERS
Sponge fingers originate a glorious putrid for trifles too. Exercise leftovers in a enormous-swiftly version: pour a diminutive bit syrup from any canned fruit over the fingers to soak them, then top with cream and the fruit from the can.
Recipe from Exquisite Meals magazine, February 2016