Cooking Instructions
1.
Prepare your coffee, mix the
M&S Fairtrade gold instant coffee (6 g)
with boiling
water (300 mL)
, then leave it to cool.
2.
Place the
double cream (400 mL)
,
mascarpone (250 g)
,
M&S golden blond liqueur (75 mL)
and
golden caster sugar (70 g)
in a large bowl. Whisk until the cream and mascarpone have combined and resemble thickly whipped cream.
3.
Pour the cooled coffee into a shallow dish. Divide your
M&S sponge fingers (175 g)
into two piles. Dip a few of the sponge fingers from your first pile, working quickly, turning them over until they are covered in coffee. Layer these in the bottom of a dish.
4.
Next, spread over half the cream mixture. Using the coarse side of a grater, grate over 1/3 of the
M&S golden blond chocolate (50 g)
.
5.
Then repeat the first step with your second pile of sponge fingers.
6.
Finish with the creamy layer on top. Grate another third of the chocolate on top with the finer grater.
7.
Cover and chill in the fridge for a few hours or overnight.
8.
When ready to serve, dust with a teaspoon of
cocoa powder (2 g)
and grate over the remainder of the chocolate.