Makes: 1 cake

Prep time: 25 mins


1 cup heavy cream

1/3 cup cas­tor sugar

1 tsp vanilla essence

1 cup mas­car­pone cheese

1 cup es­presso, cooled off

3 T brandy

1 ½ packet lady fin­gers

co­coa pow­der


1. In a bowl, beat whip­ping cream, sugar and vanilla ex­tract un­til soft peaks form. Add mas­car­pone cheese and whip till stiff.

2. Dip bis­cuits into es­presso and brandy, and layer to fit the round tin or dish. Spread half the whipped cream and mas­car­pone mix­ture on top of bis­cuits, sprin­kle with co­coa pow­der, then top with an­other layer of bicuits dipped in brandy and cof­fee, fol­lowed by cream and mas­car­pone again. Sprin­kle with more co­coa pow­der and chill in the fridge un­til serv­ing.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.