Serves : 6
Preparation Time: 10 minutes
Cooking Time: 1 hour
- 600ml double cream
- 75g icing sugar
- 75ml Spiced Rum, or 2 tbsp vanilla extract
- 250g mascarpone
- 200g McVities golden syrup sponge cake, cut into thick slices
- 200ml strong cold coffee
- 50g dark chocolate, finely grated
Pour the cream, icing sugar and rum (or vanilla) into a large bowl and whisk until very soft peaks are formed.
Stir in the mascarpone then whisk once more until combined and soft peaks are formed.
Layer the sponge cake across the bottom of a medium sized trifle or glass bowl, the drizzle the coffee over the top. Dollop a quarter of the cream mixture on top then grate some chocolate over the top. Repeat the layers of sponge, coffee, chocolate and cream, finishing with a layer of cream.
Scatter the last of the grated chocolate over the top and place in the fridge for at least 1 hour before serving.