| 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 |
|
Irish whisky or coffee |
|
|
liqueur |
|
|
Carrageen moss cream – see |
|
|
recipe |
| 4 |
oz |
Dark chocolate, grated |
| 4 |
T |
Whipped cream |
|
|
Fresh strawberries or |
|
|
raspberries to |
|
|
decorate |
INSTRUCTIONS
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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