Preparation Time
10 - 40 minutes
Ingredients (serves 4)
- 12 savoiardi (sponge finger biscuits)
- 400g sour cream
- 80ml (1/3 cup) thickened cream
- 70g (1/3 cup) caster sugar
- 1 1/2 tbs Queen Coffee Essence
- 10g dark chocolate, finely grated
Method
- Line the sides of four 250ml (1-cup) capacity serving glasses with savoiardi.
- Use a balloon whisk to whisk together the sour cream, cream, sugar and coffee essence in a bowl until thick and smooth.
- Divide the cream mixture among the serving glasses and top with the chocolate. Place in the fridge for 30 minutes to chill. Serve.
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