Ingredients 500g pack Savoiardi biscuits
600ml thickened cream
60g of icing sugar
4 shots of espresso coffee of choice plus an extra 8 tablespoons of water (you can use instant if you need)
4 tablespoons of raw sugar
1 flake chocolate or 3-4 pieces of dark chocolate to grate
In a large metal bowl add the thickened cream and icing sugar and whip until thick. When you can pick it up with a spoon and it stays on the spoon it is ready.
Add mascarpone to the whipped cream and fold in until well combined.
Make the coffee shots and add to a bowl with the sugar and extra water and mix to dissolve the sugar.
Dip Savoiardi biscuits one at a time in the coffee turning over making sure all sides are soaked in coffee.
Arrange biscuits into a lasagne dish. To fill in any gaps cut biscuits to fit the empty spaces and then dip in the coffee and place in the dish.
Fit biscuits into the dish like this
Spread half of the cream mixture over the biscuits then crumble a half of the flake over the top or grate half of the chocolate on top.
Spread over cream to cover the biscuits
For the next layer continue to dip biscuits in the coffee and place on top of the cream mixture.
Spread remaining cream mixture over the biscuits and then finish off with the other half of the flake or grate over remaining chocolate.