18 sponge fingers

300ml hot strong black coffee

4tbs brandy

3 tbs caster sugar

150ml double cream

500g tub mascarpone

50g dark chocolate, coarsly grated

1. Break each sponge finger into 3. Put 9 pieces into each of 6 tumblers or glass dessert dishes. 

2. Mix the coffee with the brandy and one tbs of the sugar, stirring until it has dissolved. Carefully drizzle the liquid evenly over the biscuits and leave to soak.

3. In a bowl, lightly whip the cream until it just holds its shape. In a separate bowl, beat the mascarpone with the remaining sugar, then fold in the cream.

4. Sprinkle0 half the chocolate over the biscuits, then top with dollops of mascarpone cream. Springle the remaining chocolate over the cream. Serve immediately or chill for up to 4 hrs before serving.