A dessert with the flavour of coffee and Irish liqueur
Ingredients
Chocolate sponge
Cream no. 1
Cream no. 2
Extras
- 230 g
- Irish liqueur flavoured cream
A method of preparing
1
Sponge:
Mix all the ingredients for 4–5 minutes on low speed and bake for 20–30 minutes at 180°C.
2
Cream no. 1:
Whip the cream and combine it with the liqueur flavoured cream. Once mixed, stir in the gelatine, soaked in water and dissolved, and pour over the sponge spread with the blackcurrant filling. Cover with the second chocolate sponge.
3
Cream no. 2
Whip the cream with the sugar, add the Delipaste and finally the gelatine, soaked in water and dissolved. Pour over the sponge, level it and pipe a lattice of cream on top.
