* 16 sponge fingers (savoiardi)
* 150 ml (5 oz) double cream
* 250 g (9 oz) mascarpone cream
* 200 ml strong espresso coffee at room temperature
* 1 teaspoon vanilla extract
* 3 tablespoons rum - brandy or Tia Maria
* 4 tablespoons icing sugar
* Coco powder (ideally in a shaker)
* Sprig of mint to garnish

===Method===
* Whip the cream and 3 tablespoons icing sugar until well mixed
* Beat in the mascarpone, 1 tablespoon of the rum (or brandy or Tia maria) and the vanilla extract
* Mix the remaining sugar and rum (or brandy or Tia maria) into the coffee
* You can either make this directly into serving glasses or make in one dish (which is probably better for the waistline)
* Dip 4 fingers in the coffee and line the bottom of the dish (or 4 serving glasses)
* Add a layer of mascarpone mixture, a layer of soaked sponge fingers and so on
* Finish with a layer of mascarpone
* Pour any remaining coffee mixture over the top and dust with coco powder
* Chill for 30 minutes before serving

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