Sponge Fingers and Espresso Coffee

Serves 4
Ingredients
 

150 g dark chocolate 12 sponge fingers
4 shots espresso 50ml rum
250g mascarpone cheese 125ml whipping cream
3 tbspn caster sugar

Take four small dishes and place three sponge fingers in the bottom of each one. Then mix the coffee and rum and pour some into each dish. Set aside. Break up the chocolate and place it in a small bowl over some simmering water and leave to melt.

Then place the mascarpone, cream and sugar in a bowl and add the melted chocolate, whisk this together, gently - you do not want the mixture to be stiff, rather a slightly firm, yet sloppy affair, and spoon this mixture over the soaked sponge fingers. Chill in the fridge for an hour and serve.

The Roast & Post Coffee Co. ®

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