1 Tbsp sugar
5 Tbsp Kahlua wine
150ml thicken cream
6 sponge fingers
250ml cold strong coffee
Grated chocolate, to decorate
In a bowl, add sugar, mascarpone and Kahlua.
Mix well with an electric mixer.
In a separate bowl, whisk the cream with electric beaters until soft peaks are formed.
Combine the cream and mascarpone mixture and place in fridge to chill.
Make expresso coffee and allow to chill.
Break the sponge fingers in half and very briefly dip them into the cold coffee.
Line the bottom of the serving glasses with the sponge fingers and spoon the mascarpone mixture over the top. Repeat to create several layers.
To decorate, grate a little chocolate on top before serving.