Summary

Ingredients

• 500 g mascarpone, or Philadelphia
• 5 tablespoon milk
• 400 g cream
• 200 g chocolate, white
• 160 g suar, omit if necessary
• 180 g ladyfiners
• 15 piece (s) confectionery (Raffaello)
• 60 g almond (s), round
• 60 g desiccated coconut
• 150 ml Baileys Irish Cream
• 50 ml coffee, cold
• Cocoa powder
• 3 piece (s) confectionery (Raffaello)
• mint

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Instructions

1. Whip the mascarpone loosely with 5 tablespoon milk. Melt the chocolate in a double boiler. Whip the cream. Mix the chocolate and mascarpone and fold into the cream.
2. Briefly put the cream in the refrigerator.
3. Break the sponge cake into pieces, mash the Raffaello and mix with the nuts and desiccated coconut. Add the Baileys and coffee.
4. Put a thin layer of the biscuit mixture in a glass bowl. Spread a layer of the cream on top. Repeat this process twice and smooth the top layer.
5. Put in the fridge overnight.
6. Dust with cocoa before serving and decorate with raffaellos and mint leaves.