| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Big kevin l, New | 4 | servings |
INGREDIENTS
| 2 | Sachets expresso coffee | |
| 24 | Sponge fingers or 10oz Madeira sponge; thinly sliced | |
| 3 | fl | Irish whisky or coffee liqueur |
| Carrageen moss cream – see recipe | ||
| 4 | oz | Dark chocolate; grated |
| 4 | tb | Whipped cream |
| Fresh strawberries or raspberries to | ||
| ; decorate |
INSTRUCTIONS
1 Using the sachets, make a strong cup of coffee with 8fl oz boiling water. Leave to cool a little. Lay a third of the sponge or Madeira cake over the base of a bowl, or use individual balloon glasses for a stunning effect. 2 Soak with coffee and some of the liqueur and cover with 1/3 carrageen moss cream and grated chocolate. Repeat this process until you have three layers. Cover and chill in the fridge for at least 2-4 hours. 3 To serve, place a generous dollop of cream on top, add a little grated chocolate and decorate with some fresh strawberries or raspberries. Carrageen moss is available from health food shops. Converted by MC_Buster. Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.
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