A lighter summery version of the classic Italian coffee and mascarpone layered dessert.
Serves 4
Preparation time 20 minutes
Cost per portion £1.40
Ingredients
- 4 tsp instant coffee
- 250ml/8fl oz boiling water
- 75g/3oz icing sugar
- 24 sponge finger biscuits or 125g/41/2oz
- 250g/8oz reduced fat mascarpone cheese
- 200g/7oz fromage frais
- 3 tbsp kirsch or white rum, optional
- 225g/8oz fresh raspberries
- 50g/2oz white chocolate, finely chopped
Method
1) Add the coffee and 4 tbsp of the icing sugar to a shallow dish then pour on the boiling water and stir until the coffee and sugar have dissolved. Dip half the biscuits one at a time into the coffee mix then break into large pieces and arrange in an even layer in the base of 4 dessert glasses.
2) Mix the mascarpone cheese with the fromage frais and remaining icing sugar. Spoon half the mixture into the glasses.
3) Crush 175g/6oz of the raspberries with a fork, mix with the kirsch or rum if using then spoon into the glasses. Sprinkle with half the chopped chocolate.
4) Dip the remaining biscuits in the coffee, add to the glasses as before. Top with the remaining mascarpone mix and spread into an even layer then add the whole raspberries and chocolate. Chill until ready to serve.
