Ingredients

1. 1 batch of Boudoir biscuits
2. 300ml Whipping cream
3. 250g tub mascarpone cheese at room temperature.  Mix thoroughly to remove any lumps
4. 70g granulated sugar
5. 1 tsp vanilla extract
6. 100ml cold Strong espresso
7. 50ml Marsala (or you can use a coffee liqueur)
8. Cocoa powder for dusting the top

4 Glasses to serve or you can make in an 8×8” square tin

Method

1. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add the sugar and vanilla and continue to beat until the mixture forms stiff peaks. Add mascarpone cheese and fold until combined. Set aside.
2. Combine the coffee and liqueur in a shallow bowl. Dip the boudoir biscuits in the mixture (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in the bottom of your serving glasses.
3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped boudoir biscuits. Repeat twice so you have three layers of each.
4. Refrigerate for 3-4 hours before serving. Dust cocoa powder generously over the top.  For best results, eat on the day of making.