Читать книгу Love at First Bite - M & R Horton Holland - Страница 39

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In a separate small bowl combine 3 tbs of espresso coffee and 2 tbs of kahlua. Set aside.

To assemble, break the first sponge biscuit so it will neatly fit the bottom of your glass. Dip the non-sugared side of the sponge biscuit into the espresso liquor mix - holding for a count of 3 seconds. Arrange the dipped biscuit (with the liquor dipped side facing up) in the bottom of your serving glass. You may need one or two biscuits to create a single layer depending on the shape of your glass.

Top the biscuit layer with a heaped tablespoon of mascarpone cream. Top with a few fresh raspberries then sprinkle with a teaspoon of chocolate.

Repeat with two more layers of espresso liquor dipped biscuits, mascarpone cream, berries and chocolate. Cover with plastic wrap and refrigerate overnight.

Serve chilled.