|12||sponge finger biscuits|
|150 g||LANCEWOOD® Mascarpone Cheese|
|2 Tbs||icing sugar|
|1/2 cup||coffee — espresso|
|1/4 cup||kahlua liqueur|
|2 Tbs||cocoa powder|
|50 g||dark chocolate — grated|
In a small bowl, lightly beat together the mascarpone and icing sugar.
Place 2 biscuits on a plate, drizzle with 1 tsp espresso and 1 tsp Kahlúa.
Place a dollop of mascarpone mixture on top of the biscuits, top with another biscuit. Drizzle with another teaspoon each of espresso and Kahlúa. Repeat with remaining ingredients.
To serve, sprinkle with cocoa and grated chocolate.