| 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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