Ingredients
290ml/½ pint, strong coffee, good quality
175ml/6fl oz Amaretto Liqueur
500g tub of mascarpone
500g/1lb 2oz fresh custard, good quality
255g/9oz Savoiardi biscuits or sponge fingers
85g/3oz dark chocolate, good quality roughly chopped
4 tbsp toasted flaked almonds

Method
1. Pour the coffee and the Amaretto into a wide dish or bowl.
2. Whisk the mascarpone and the custard together using a hand whisk or blender.
3. Take a third of the biscuits and carefully dip each one in the coffee and Amaretto. Ensure the biscuits are soft but not soggy. Line the bottom of a 2 litre/3½ pint bowl.
4. Sprinkle a third of the chopped chocolate over the biscuit layer and then follow with a layer of the mascarpone and custard mixture.
5. Repeat this process twice more. Place in the fridge and leave for at least two hours or overnight.
6. Just before serving, sprinkle over the toasted flaked almonds.

Delicious served with a glass of Amaretto.