| Servings | serves |
Ingredients
- 3 teaspoons Instant Coffee strong brewed
- 1/3 cup Boiling Water
- 2 tablespoons Kahlua
- 250 grams Mascarpone Cheese
- ½ cup Thickened Cream
- ½ cup Choc Hazelnut Spread
- ¼ cup Icing Sugar sifted
- 2 tablespoons Cocoa Powder sifted
- 1 packet Milk Coffee Biscuits
Ingredients
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Instructions
- Line a 21 x 11 cm loaf tin with plastic wrap. In a shallow bowl, dissolve coffee powder in boiling water. Stir in kahlua. Set aside.
- Place mascarpone into a medium bowl. Add cream, chocolate spread, icing sugar and cocoa powder. Whisk together until smooth, combined and thickened.
- Dip biscuits into coffee mixture and lay side by side over base of tin. Spread with ¼ cup chocolate cream, spreading evenly. Repeat another four times to make 5 layers in total.
- Pull plastic firmly up around loaf and cover top.
- Refrigerate for at least 2 hours until firm.
- Stir any remaining coffee mixture into choc cream, cover and chill until needed.
- To serve, uncover loaf and turn out onto a serving plate. Cover with remaining choc cream and grated chocolate.
- Slice and serve.
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