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Serves 4

INGREDIENTS:

12 Italian sponge finger cookies, cut into 1/4-inch pieces
1/2 cup cold mocha coffee
9 oz. Mascarapone cheese
2 tbsp. soft brown sugar
1/2 cup whipping cream
2 oz. bittersweet chocolate, grated

METHOD:

Put half the cookies in four individual dessert bowls. Pour on cold mocha coffee. Soak for 10 minutes.

Meanwhile, using a food processor, beat cheese and brown sugar until smooth. Whip in cream.

Drain cookies. Spoon half the cheese mixture over the cookies. Add the remaining cookies. Add the remaining cheese mixture and sprinkle with grated chocolate. Chill for 3 hours. Serve cold.