| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cadburys |
1 |
servings |
INGREDIENTS
| 10 |
ml |
Gelatine; (2 tsps) |
| 50 |
g |
Caster sugar; (2oz) |
| 40 |
ml |
Instant coffee; (2 Tbs) |
| 100 |
ml |
Tia Maria or coffee liqueur; (5 Tbs) |
| 284 |
g |
Sponge fingers |
| 7 |
|
Cadbury's Flake from the 99 pack; (7 to 8) |
| 200 |
g |
Cadbury's Bournville chocolate |
| 2 |
|
250 g carton Mascapone cheese; or firm cream |
|
|
; cheese |
| 284 |
ml |
Double cream; (1/2 pint) |
| 40 |
ml |
Cadbury's cocoa; (2 Tbs) |
|
|
A 20cm; (8 inch) round, |
|
|
; loose based cake |
|
|
; tin |
INSTRUCTIONS
YOU ALSO WILL REQUIRE
Dissolve gelatine in a little hot water. Mix sugar and coffee with 2
tablespoons boiling water, then mix into the clear gelatine with 2
tablespoons of liqueur. Dip sponge fingers into remaining liqueur then
closely line the base and sides of the tin, with the Flake evenly spaced
around the edge.
Melt the chocolate carefully. Whisk cheese and coffee together, then whisk
in the cream and cooled chocolate continuing to whisk until mixture
thickens; spoon into the tin. Refrigerate overnight until set.
Sprinkle generously with cocoa then ease out of the tin and serve on an
attractive plate with a decoration in the centre. Tie a ribbon round the
dessert if you wish. Serve in slices.
Converted by MC_Buster.
NOTES : A smooth, silky dessert, ideal for the festive season. Serves
8-10.
Converted by MM_Buster v2.0l.
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