4 hours 30 minutes(Cooking)
|1 tbsp||instant espresso powder (or strong coffee)|
|1/2 cup||boiling water|
|1 tbsp||coffee liqueur (Bailey's) (optional)|
|1 1/2 tsp||vanilla essence|
|3 tbsp||icing sugar|
|2 tbsp||coffee liqueur (Bailey's) (optional)|
|1 cup||heavy whipping cream|
|1.5-2 loaves||pound cake|
|cocoa powder, for dusting (optional)|
|strawberries, for decoration (optional)|
To make the espresso syrup:
- Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool.
- Stir in 1 tbsp coffee liqueur / Baileys Irish Cream (if using). Set aside.
To make the filling:
- In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla essence, Baileys Irish Cream (if using) and 3 tablespoons of the espresso syrup until blended.
- With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in ¼ of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.
To assemble the cake:
- Spread a layer of the cake in the pudding dish / individual dessert bowl. Brush the cake with espresso syrup to moisten it.
- Spoon over half of the filling over the moistened cake layer. Spread evenly. Repeat with another layer of moistened cake and spoon over the remaining filling. Spread and smooth the top.
- Cover with cling wrap (make sure the cling film is not touching the pudding) and refrigerate for at least 4 hours, best left overnight.
- Just before serving, dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).
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