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Ingredients
US|METRIC
4 SERVINGS
- 250 grams chocolate (ripple biscuits)
- 2 Tbsp. coffee grounds (reserved)
- 100 grams unsalted butter (melted, cooled)
- 1 cup espresso
- 145 mL marsala wine
- 18 sponge fingers (savoiardi)
- 5 gelatine leaves (titanium-strength)
- 3 1/4 cups cream (pure, thin)
- 2 3/4 cups caster sugar
- 2 tsp. vanilla bean paste
- 750 grams cream cheese (softened)
- 1 kg mascarpone
- 1 cup dark chocolate (chopped, plus extra finely grated, to serve)
- cocoa powder (to dust)
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