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  • 750ml double cream
  • 375g mascarpone cheese
  • 80g golden caster sugar
  • 100ml marsala
  • 400ml coffee
  • 1 ½ packets sponge fingers
  • 40 dark chocolate, grated
  • Cocoa powder for dusting the top

Method (click to mark as completed)

Makes: 8-10

Preparation time: 10-15 minutes plus minimum 2 hours refrigerator time

Equipment: Equipment: Russell Hobbs Coffee Machine | 8-10 glass jam jars

  1. Whisk together the double cream, mascarpone, sugar and Marsala until consistency of whipped cream. Put into a piping bag
  2. Put the coffee into a tray and soak a few of the sponge fingers
  3. Place the sponge fingers into the bottom of the jars and cover with mascarpone mix then grated chocolate, repeat this to the top of the jars with mascarpone being the last layer and smooth over the top
  4. Refrigerate for a couple of hours or overnight
  5. When serving, dust with cocoa power

Completed steps (click to remove last step)