A true classic, using condensed milk means you don’t have to whisk egg whites. It sets perfectly without and has a lighter texture.
Prep time: 25 mins
Cooking time: at least 1 hr
3tsp espresso powder 5tbsp cold water 3tbsp coffee liqueur 300g tub low-fat cream cheese 6tbsp condensed milk 1tsp natural vanilla extract (not essence)
8 sponge fingers 15g (½ oz) cocoa
4 pretty cocktail or open wine glasses
1. Dissolve the coffee granules in 2tbsp boiling water. Tip into a large shallow dish with the coffee liqueur and the cold water. Mix together.
2. Beat the cream cheese with the condensed milk and vanilla.
3. Dip one sponge finger into the coffee mixture until soaked. Break the sponge into the bottom of one of the glasses. Top with a generous spoonful of the custard and a generous sprinkling of cocoa.
4. Repeat the layers once more, finishing with the cocoa dusting. Use the remaining mixture to fill the other 3 glasses. Chill for at least 1 hr before serving.
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