- 2 x 250 g tubs mascarpone
- 1 cup fresh cream
- 1 vanilla pod, split and seeds scraped out
- 2 Madeira loaf cakes
- 1 cup strong black coffee
- 1/3 cup Kahlua
- 100 g organic dark chocolate, grated
- cocoa powder, to dust
In a large mixing bowl, whisk the mascarpone, cream and vanilla seeds until combined. Cut the Madeira cakes into slices and dip each slice into the coffee. Arrange the slices to cover the bottom and sides of your serving dish. Drizzle over the Kahlua and any remaining coffee. Spread the mascarpone mixture over the cake slices and scatter over the chocolate.
Dust generously with cocoa powder and chill overnight.
Cook’s note: Pistachios and dried apricots will further enliven this truly irresistible dessert.