Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Sachets expresso coffee |
24 \N | Sponge fingers or 10oz Madeira sponge; thinly sliced |
3 fluid ounce | Irish whisky or coffee liqueur |
\N \N | Carrageen moss cream - see recipe |
4 ounces | Dark chocolate; grated |
4 tablespoons | Whipped cream |
\N \N | Fresh strawberries or raspberries to |
\N \N | ; decorate |
1 Using the sachets, make a strong cup of coffee with 8fl oz boiling water.
Leave to cool a little. Lay a third of the sponge or Madeira cake over the base of a bowl, or use individual balloon glasses for a stunning effect.
2 Soak with coffee and some of the liqueur and cover with ⅓ carrageen moss cream and grated chocolate. Repeat this process until you have three layers. Cover and chill in the fridge for at least 2-4 hours.
3 To serve, place a generous dollop of cream on top, add a little grated chocolate and decorate with some fresh strawberries or raspberries.
Carrageen moss is available from health food shops.
Converted by MC_Buster.
Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.