500 gm mascarpone cheese
1 / 2 cup castor sugar
1 / 4 cup prepared plain custard
1 / 4 cup fresh cream
3 teaspoons instant coffee dissolved in 1 / 2 cup tepid water
1 / 2 cup Bailey's, Kahlua, Tia Maria or coffee liqueur
200 gm savoyar biscuits
1 teaspoon cocoa powder, to dust on top
n a food processor, add cheese, sugar, custard and cream.
Blend at high speed to mix all ingredients well.
Combine coffee and liqueur in a bowl, long enough to contain the biscuit length.
Dip the biscuits, one by one, to soak and arrange in a single layer in a 25 X 25 cm, square glass container.
Spread a layer of the cream mixture over the biscuits.
Repeat layers once more, finishing with the cream. Dust with cocoa.
Refrigerate, covered for 24 hours, to firm and to allow flavors to develop.
Serve and enjoy
