There is one dessert that no-one would say no to. In fact, in the numerous times this has been made there hasn’t been a soul who has said no thank you.

Must be made the day before to allow the flavours to develop and the cake itself to set in order to hold it’s shape.

Silky smooth, made with Kahlua rather than Tia Maria.

Ingredients

400g Mascarpone Cream

750g Thickened Cream

2 shots espresso coffee

1/2 teaspoon instant coffee

1 cup cold water

1/4 cup Kahlua

1/4 tspn vanilla bean paste

1 teaspoon gelatine

1/4 cup warm water

Pure cocoa powder dusting

1 packet savoiardi biscuits

Base

250g chocolate biscuits

125g melted butter

1/2 teaspoon instant coffee

Method

Line the base and sides of a deep round cake tin ( with removable base) with greaseproof paper.

Finely crush biscuits and instant coffee.

Mix melted butter into the biscuits and press firmly onto base of tin.

Place in freezer for 10 minutes.

Dessolve the gelatine into warm water.

Whip the mascarpone cream and also whip the cream until thick and fluffy. Beat the two creams together, add vanilla half the kahlua and the gelatine mixture.

Pour half the cream mixture over biscuit base.

Mix together remaining kahlua cold water and coffees.

Dip each savoiardi biscuit into the coffee wash.

Line the cake with dipped savoiardi biscuits.

Dust with cocoa

Pour remainder of cream over the top .

Place in freezer overnight

When ready to serve the next day, remove from cake tin and dust surface with cocoa.

Cut through cake with a clean warm knife to make clean slices.