Ingredients
• Cooking oil spray, for greasing
• 500ml strong black espresso coffee
• ¼ cup coffee-flavoured liqueur
• ¼ cup brandy
• 1½ Tbsp icing sugar mixture
• 500g packet Unibic
• Savoiardi Sponge Finger Biscuits
• 500g mascarpone
• 400ml thickened cream
• Extra 2 Tbsp icing sugar mixture
• ½ cup cocoa powder, for dusting
• Amaretti biscuits, to decorate Extra cocoa powder, to serve
Chocolate ganache
• 150ml thickened cream
• 200g good-quality dark chocolate, chopped
Tip: If you don’t have an espresso machine, make a strong plunger coffee or mix 1½ Tbsp instant coffee granules with 500ml water.
Method
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Spray a 20cm round springform tin with cooking oil. Line tin by separating the base of the tin from the side. Place a large sheet of baking paper over the base, with edges overhanging. Reassemble the tin and line side with baking paper, with edges extending 2cm above side.
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Combine coffee, liqueur, brandy and icing sugar in a large jug. Pour 1/3 of the mixture into a shallow dish.
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Dip 1/3 of the savoiardi biscuits, 1 at a time, briefly into coffee mixture so they absorb liquid, but don’t turn soggy. Arrange in base of prepared tin.
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Beat mascarpone, cream and extra icing sugar mixture in a medium bowl until combined and thick. Spread 1/3 of the mixture over soaked biscuits. Dust generously with cocoa. Repeat soaking and layering biscuits with mascarpone mixture and cocoa until all ingredients are used, finishing with a layer of mascarpone mixture.
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Fold in overhanging paper towards centre of cake. Cover with plastic wrap and smooth surface. Refrigerate for at least 6 hours or overnight.
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To make ganache, put cream in a small saucepan. Bring to the boil, then remove from heat immediately. Add chocolate, stir until smooth, then put in fridge for 10 minutes or until it reaches a spreadable consistency.
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Carefully transfer cake to a serving plate, discarding paper. Spread ganache over top, allowing a little to fall over sides. Put in fridge for 10 minutes or until firm. Top with amaretti biscuits and dust with extra cocoa to serve.
