400ml strong black coffee, freshly brewed
1/2 cup caster sugar
1 cup golden raisins
300ml thickened cream
1/2 cup icing sugar mixture, sifted
Seeds of 1 vanilla bean
400g digestive biscuits
1 Tbsp cocoa powder
Fig, mint and toasted almond salad, to serve
Put coffee in a medium bowl, add sugar and stir until dissolved. Add raisins and stir to combine, then cover with plastic wrap. Chill for 1 hour or overnight for best results. Put a sieve over a large jug and drain raisins, reserving liquid.
Put thickened cream, icing sugar and vanilla in bowl of an electric mixer and whip, using whisk attachment, until soft peaks form. Fold in mascarpone, then transfer into a large piping bag fitted with a 1cm plain nozzle.
Line base of a 2.5L rectangle glass dish, about 18 x 28cm, with one-third of digestives, breaking up to fit in corners. Pour over one-third of reserved coffee syrup, scatter with half the raisins, then pipe over one-third of the mascarpone mixture. Repeat with biscuits, syrup, raisins and mascarpone, then biscuits, syrup and finishing with mascarpone. Smooth surface with a palette knife. Dust over cocoa powder. Chill for 1 hour. Slice into 8 squares and serve with fig, mint and almond salad.