10-minute dessert recipes — theguardian.com

450g mascarpone 85g caster sugar 400ml double cream 550ml chilled espresso 1 tbsp brandy 28 sponge finger biscuits Grated chocolate, to decorate Beat the mascarpone and sugar until smooth. Add the cream, beat to stiff peaks, then add a tablespoon of coffee. Combine the remaining coffee and brandy in a shallow dish and dip each sponge finger into the mixture. Transfer half the fingers to a 23cm square baking dish. Spread with half the mascarpone, then repeat with another layer of sponge and mascarpone. Cover and chill for two to eight hours. Sprinkle with chocolate and serve.

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