This would make a great pudding for a large party as it can be made well in advance. You'll need 2 or 3 large roasting tins, or several large deep dishes.
2 litres/3½pints double cream
2.7kg/6lb mascarpone
425g/15oz caster sugar
7 packets sponge fingers (about 140 biscuits)
100g/3½oz instant coffee dissolved in 2.5 litres/4½pints boiling water
200g/7oz cocoa powder
Whip the cream until it forms stiff peaks then gently fold in the mascarpone and caster sugar.
Soak half the sponge fingers in half the coffee and place them in the bottom of the dishes.
Spread half the cream mixture on top of the sponge fingers and dust with half the cocoa powder.
Repeat steps 2 and 3 then chill until ready to serve.
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