•  400g store-bought sponge cake, sliced and torn
•  ⅓ cup (80ml) espresso coffee, cooled
•  ⅓ cup (80ml) coffee-flavoured liqueur
•  2 cups (500g) mascarpone
•  ½ cup (125ml) single (pouring) cream
•  ½ cup (80g) icing (confectioner’s) sugar, sifted
•  finely grated dark chocolate, to serve

  Press half of the sponge pieces into the bases of 4 x 1½ cup-capacity (375ml) glasses. Combine the coffee and liqueur and pour half over the sponge. Place the mascarpone, cream and icing sugar in a bowl and whisk until thick. Spoon half into the glasses. Repeat with remaining sponge, coffee mixture and mascarpone mixture. Refrigerate for at least 30 minutes. Sprinkle with chocolate to serve.