Mascarpone-This Deliciously Smooth Cheese is Thick Creamy and the Key Ingredients to the Ultimate Indulgence.
3 Tsp Strong Instant Coffee Powder 1/3 Cup Boiling Water 2 tbs Kahlua Alcohol 250g Mascarpone 1/2 Cup Thickened Cream 1/2 cup Hazelnut Spread 1/4 Cup Icing Sugar 4 Arnotts Milk Coffee Biscuits
Line a 21x 11cm Loaf Tin with Plastic wrap. In a shallow Bowl Dissolve 3 Tbs Strong instant coffee powder in 1/3 Cup boiling water. Stir in 2Tbs Kahlua. Set Aside. Place 250g Mascarpone into a Medium Bowl.Add 1/2 cup Thickened cream then add 1/2 cup choc hazelnut spread. 1/4 cup Icing sugar sifted, and 2 tbs Cocoa powder sifted, Whisk together until smooth. Combined and Thickened. Dip 4 Arnotts Milk Coffee Biscuits into coffee mixture and lay side by side over base of tin. Spread with 1/4 Cup of Chocolate cream spreading evenly. Repeat another 4 times to make 5 layers in total.Pull Plastic firmly up around loaf and cover top. Refrigerate for at least 2 hours until firm. Stir any remaining coffee mixture into Choc Cream, Cover and Chill until needed. To Serve uncover loaf and turn out onto a Serving Plate. Cover with Remaining Choc Cream and Grated Chocolate. Slice and Serve.