- 150g sponge fingers or savoiardi biscuits
- 250g mascarpone cheese
- 284ml double cream, lightly whipped
- 175ml strong black coffee
- 6 tbsp Tia Maria liqueur
- 4 tbsp icing sugar, sifted
- 1 tsp cocoa powder
Mix together the coffee and Tia Maria.
Place half of the sponge fingers or savoiardi biscuits in a base of serving dish or divide between 6 individual rameskin dishes and pour over half of the coffee mixture.
Mix together the mascarpone, cream and icing sugar and spread half over the biscuits.
Place the remaining sponge fingers or savoiardi biscuits on top and pour over the remaining coffee mixture.
Top with the remaining mascarpone mixture and smooth the surface.
Chill for at least 2-3 hours. Sieve the cocoa powder over the top before serving.