date:Nov 11, 2013
Ingredients
600ml thickened cream
1 teaspoon vanilla extract
3/4 cup caster sugar
500g mascarpone cheese
1 1/3 cups freshly brewed strong coffee, cooled
2/3 cup hazelnut-flavoured liqueur
500g packet Unibic Sponge Finger biscuits
250g frozen raspberries
250g frozen blueberries
100g dark chocolate, grated
Method
1. Line a 24cm (base) springform cake pan with non-stick baking paper.
2. Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir ge