Recipe courtesy of Grant Gordon, Executive Head Chef at both La P’tite Folie restaurant and award-winning Le Di-Vin wine bar on Randolph Place in Edinburgh.


  • 1 Toblerone
  • 300g Mascarpone
  • 300ml Whipped cream
  • 2tbsp Honey
  • 75g Caster sugar
  • 2 shots of Amaretto
  • Sponge fingers
  • 300ml Strong coffee (espresso is best)


  • STEP 1

    Freeze Toblerone to make easier to grate with a cheese grater.

  • STEP 2

    Grate the Toblerone and keep in fridge.

  • STEP 3

    Place in mixing machine: cream, sugar, amaretto, honey, mascarpone cheese. Start on a low speed until mixed together. Then turn up the speed till the mixture is semi whipped, to the ripple stage. Make sure you don’t over whip. If you do, add a little more cream and mix.

  • STEP 4

    Add most of the Toblerone to the cream mixture. Leave a little for decoration.

  • STEP 5

    Place the cream mixture into a piping bag and place in the fridge.

  • STEP 6

    Cool down the coffee, place a couple of sponge fingers at a time in the coffee mix. Layer the cream mixture in glasses together with the sponge fingers any way you wish.

  • STEP 7

    Decorate the top of dessert with left over Toblerone, icing sugar and mint.