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25 mins + 0 mins
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Serves 6
Vegetarian Vegetarian


  • 2 Tbsp ground espresso or plunger coffee
  • 1 cup boiling water
  • 1/2 cup sweet fortified wine
  • 250g packet sponge finger biscuits
  • 300ml thickened cream
  • 1/4 cup icing sugar
  • 2 cups mascarpone cheese
  • 2 Tbsp marsala (or extra sweet fortified wine), extra
  • 50g dark eating chocolate, grated


1. Combine ground coffee and the boiling water in a coffee plunger; stand 2 minutes before plunging. Combine coffee mixture and sweet fortified wine in a medium heatproof bowl; cool 10 minutes.

2. Place a third of the biscuits, in a single layer, over the base of a deep 2 litre (8-cup) dish; drizzle with a third of the coffee mixture.

3. Beat cream and icing sugar in a small bowl until soft peaks form; transfer to large bowl. Combine mascarpone and extra fortified wine or marsala. Fold into cream and icing sugar mix.

4. Spread a third of the cream mixture over biscuits in dish. Submerge half of the remaining biscuits, one at a time, in coffee mixture, taking care that the biscuits do not become so soggy that they fall apart; place over cream layer. Top biscuit layer with half of the remaining cream mixture. Repeat process with remaining biscuits, coffee mixture and cream mixture; sprinkle with chocolate. Cover; refrigerate 3 hours or overnight.


• Energy 3071Kj • Protein 7g • Total Fat 53g • Saturated Fat 33g • Carbohydrates 53g • Sugars 37g • Sodium 49mg

Dietary and nutritional info supplied by NZ Nutrition Foundation


Qty Price
Countdown Espresso Grind Italian $5.00 ea
$5.00 ea
Countdown Water Still Spring $0.90 ea
$0.90 ea
Ormond Fortified Wine Rich Cream $11.00 ea was $11.99
$11.00 ea was $11.99
Vittoria Biscotti Sponge Finger $4.00 ea
$4.00 ea
Countdown Icing Sugar $1.40 ea
$1.40 ea
Tatua Mascarpone $8.60 ea
$8.60 ea
Ormond Fortified Wine Rich Ruby $11.00 ea was $11.99
$11.00 ea was $11.99
Whittakers Chocolate Block 62% Cocoa Dark Cacao $4.70 ea was $5.30
$4.70 ea was $5.30
Anchor Cream Thickened
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