This is one of my no-fail recipes because it is sure to please almost everyone. But it does come at a cost – this is not a diet food and it certainly isn’t something you should have on a regular basis.
Prep time 20-30 mins
Chill time 3 hours (or overnight)
150g sponge cake (premade)
50ml coffee syrup
150ml cream (light)
10 grapes, halved (to decorate)
Mix the coffee syrup and kahlua together in a small bowl. Note that the mixture can be adapted to have more of the kahlua (and less of the coffee syrup) depending on how strong you want it to be.
Place the mascarpone into another bowl and fold the cream into it until it forms a smooth mixture.
Set a layer of the sponge cake on to the bottom of each ramekin. Drench with the coffee syrup mixture.
Add a spoonful of the mascarpone mixture on top of the drenched sponge cake in each ramekin, spreading it out to cover as much of the cake layer as you can.
Add another layer of sponge cake on top of this and drench with the coffee syrup mixture. Then top off with the rest of the mascarpone mixture, evenly over the 4 ramekins.
Decorate each ramekin with the grape halves and chill for at least 3 hours, preferably overnight before serving.