Ingredients
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
750g mascarpone
400g digestive biscuits
1 Tbsp cocoa powder
Fig, mint and toasted almond salad, to serve
Method
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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.
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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.
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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.
