Condensed milk is the key to this tremendous snappy Italian dessert. Espresso and chocolate are a traditional combo, merely layer them up and luxuriate in

• Preparation and cooking time
  • Prep:15 minutes
  • plus 1 hr chilling, No prepare dinner
• Simple
• Serves 2

• Simply doubled
• Vegetarian

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Components

• 3 tsp prompt espresso granules
• 3 tbsp espresso liqueur
• 250g tub mascarpone
• 85g condensed milk
• 1 tsp vanilla extract
• 4-6 sponge fingers
• 1 tbsp cocoa powder

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Methodology

• STEP 1

  Combine the espresso granules with 2 tbsp boiling water in a big jug and stir to mix. Add the espresso liqueur and 75ml chilly water. Pour right into a shallow dish and put aside.

• STEP 2

  Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electrical whisk till thick and easy.

• STEP 3

  Break the sponge fingers into two or three items and soak within the espresso combination for a number of secs. Put a number of bits of the sponge within the backside of two wine or sundae glasses and prime with the cream. Sift over the cocoa and chill for not less than 1 hr earlier than serving.