- 1 pack Amaretti biscuits
- 1/2 cup strong black Cafédirect Mayan Palenque coffee
- Two sloshes of amaretto liqueur
- 250g mascarpone cheese
- 284ml double cream, whipped
- 1/2 tsp vanilla essence
- Fairtrade icing sugar to taste
- Cocoa powder to dust
Method:
Crush biscuits and layer the bottom of a serving dish and pour the coffee and amaretto over.
In a separate bowl, mix the mascarpone cheese,
whipped cream, some more amaretto (about the same amount as for the base) and the vanilla essence until well blended.
Add icing sugar to taste.
Carefully spread over biscuit base and leave to chill for at least a couple of hours.
Dust with cocoa powder.