Ingredients
500ml double cream
200g mascarpone
75ml Damson Liquor, plus more for drizzling over sponge
5tbsp caster sugar
275g sponge fingers
25g dark chocolate
300ml strong coffee
2tsp cocoa powder
Method
Mix cream, mascarpone, Damson liquor, and caster sugar. Whisk until you have the consistency of thickly whipped cream and then set aside. Pour the coffee into a shallow bowl and dip the sponge fingers into the coffee a few at a time until they are nicely soaked but not soggy. Place a layer of the soaked sponge fingers into the bottom of a medium sized glass bowl (for serving in). Pat down sponge to ensure the entire layer covers they bottom of the bowl and the fingers are tightly packed. Drizzle Damson liquor over the layer of sponge fingers then spoon over a layer of the mascarpone mixture. Ensure the layers of mascarpone and sponge are the same thickness. Grate over dark chocolate. Add another layer of sponge fingers and repeat previous steps to create more layers. You should finish with a layer of mascarpone cream on the top with grated chocolate and cocoa powder.
To serve, dust with cocoa powder and grate over the remaining chocolate. This can be left in the fridge for up to 2 days.