Ingredients

Method Makes 8 portions

  1. Put the Macphie Plant-based Cream Alternative, vegan mascarpone alternative, marsala and caster sugar in a large bowl.
  2. Whisk until the it has completely combined and has consistency of thickly whipped cream.
  3. Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a terrine dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  4. Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  5. Freeze the terrine dish until frozen & required.
  6. To serve, remove form the mould, dust with the cocoa powder and grate the remainder of the chocolate over the top.