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 gently to combine.
3. Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
4. Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.
