Ingredients (serves 6 )
250g mascarpone
50g caster sugar
425ml double cream
50g blanched almonds
100g dark chocolate
150ml strong black coffee
4 tbsp Tia Maria or similar spirit
1 large Maderia cake or trifle sponges can be used
Icing sugar for dusting
Beat the mascarpone until slightly softened, then beat in sugar.
Whip 300ml of the cream until stiff and fold into mascarpone.
Toast the almonds in a dry frying pan, cool and chop roughly.
Chop the chocolate and mix with the cooled almonds, save 2 tbsp of the chocolate and almonds for the decoration.
Mix the coffee and Tia Maria in a jug.
Cut the cake /sponge into about 15 slices, line a 1.4litre pudding basin with cling film.
Line the base with a few pieces of cake then sprinkle a bit of coffee mixture.
Spoon about 2 tbsp of the mascarpone mixture over the cake and smooth over.
Sprinkle some of the chocolate and nuts over each layer
Continue to layer the bowl until basin is full.
Cover the pudding with cling film and chill for about 4 hours and up to 2 days.
Once chilled turn out the bombé onto a serving plate.
Whip the remaining cream and spread over the bombé.
Scatter the remaining chocolate over the top and dust with icing sugar.
منتظرين ام مودي … شو ايمان بعرفيك شطورة بالترجمة ه حالل عليك التعب من الحر مش كدة???ههههه………
