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| 2 | Sachets expresso coffee |
| 24 | Sponge fingers or 10oz Madeira sponge; thinly sliced |
| 3 x 30 ml | Irish whisky or coffee liqueur |
| | Carrageen moss cream - see recipe |
| 4 x ca. 30 g | Dark chocolate; grated |
| 4 Esslöffel | Whipped Cream |
| | Fresh strawberries or raspberries to |
| | Decorate |
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1 Using the sachets, make a strong cup of coffee with 8fl oz boiling water. Leave to cool a little. Lay a third of the sponge or Madeira cake over the base of a bowl, or use individual balloon glasses for a stunning effect.
2 Soak with coffee and some of the liqueur and cover with 1/3 carrageen moss cream and grated chocolate. Repeat this process until you have three layers. Cover and chill in the fridge for at least 2-4 hours.
3 To serve, place a generous dollop of cream on top, add a little grated chocolate and decorate with some fresh strawberries or raspberries.
Carrageen moss is available from health food shops.
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