- 200 g chocolate biscotti
- ½ cup (4 fl oz, 120 ml) strong black coffee
- 4 tbsp. Tia Maria or other suitable liqueur (see above)
- 9 oz (250 g) mascarpone cheese
- 9 oz (250 g) heavy cream
- 4 squares (1 oz, 25 g) dark chocolate, grated into thin shavings
Start by placing the biscotti side by side in a flat dish. They should ideally cover the base of the dish without overlap. Add the liqueur to the coffee and pour it over the biscotti. Leave to stand for a few minutes while the biscotti soak up the liquid. Beat together the mascarpone and cream. Carefully arrange half the biscotti in an 8-inch (20 cm) bowl. Gently press down with a fork so that they are evenly spread. Add half the mascarpone mixture, again spreading it evenly. Repeat with the remainder of the biscotti, this time also pouring over any excess coffee. Then add a final layer of the mascarpone mixture.