Perfect fresh, toasted, or smothered in butter. Just in time for Easter
20 minutes preparation time | Makes 4
16 mini coffee meringues
100g pure cream
2 tsp vanilla bean paste
4 shots espresso (or 4 tsp instant coffee with 4 tsp hot water)
2 tbs sugar
1/2 cup coffee liqueur
1 packet rough crushed ginger biscuits
cocoa powder for dusting
Whip cream vanilla and sugar together until soft peaks appear.
Soak crushed biscuits in liqueur.
Whip mascarpone and coffee until firm.
Assemble layers in a sealable jar.
Best enjoyed within 2 hours.