• 100 ml (3½ fl oz) freshly made black coffee, cooled
  • 3 tablespoons Frangelico
  • 100 g (3½ oz) shop-bought sponge cake
  • 450 ml (¾ pint) double cream
  • 2 tablespoons icing sugar
  • 3 egg whites
  • 50 g (2 oz) white chocolate, grated

Combine the coffee and Frangelico. Cut the sponge cake into cubes and divide half the cubes between 4 glasses. Add a tablespoon of the coffee mixture to each glass.

Whip the cream with the sugar and half the remaining coffee mixture in a bowl until soft peaks form.

Whisk the egg whites in a separate bowl until stiff, then carefully fold into the cream mixture.

Spoon half the cream mixture into the glasses and top with the remaining sponge cubes, coffee mixture and cream mixture. Sprinkle with the chocolate. Chill in the refrigerator for 1 hour.

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