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Ingredients
- Ingredients
- 2 tsp instant decaffeinated coffee 8 grams
- 4/5 cup boiling water 200 mls
- 1/3 cup reduced fat cream 80 mls
- 2/3 cup mascarpone 160 grams
- 8 Italian sponge biscuits 100 grams
- 1 tsp Natvia 4 grams
- 1 tsp vanilla extract 5 mls
- 1 cacao/cocoa powder 2 grams
Ingredients
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Instructions
- Combine the decaf coffee with boiling water and set aside to cool.
- Whip cream until just whipped. Then fold through the mascarpone cheese.
- Pour in 2 tablespoons of the cooled decaf coffee to the cream mix with the Natvia and vanilla extract and mix well.
- To assemble, dip sponge fingers one by one into remaining coffee.
- Use a square dish and layer half of the soaked sponge biscuits, top with a layer of half the cream mix. Repeat with remaining sponge biscuits and cream mix and sprinkle over cacao/cocoa powder.
- Place dish in the fridge for 1-2 hours to firm up before serving.
- Slice into 4 slices, 1 slice is 1 serve. Store leftovers covered in the fridge for 2-3 days.
Recipe Notes
330 calories