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.
Whipped cream 300ml
Honey 2 tbsp
Caster sugar 75g
Amaretto 2 shots
Strong coffee 300mls,
(espresso is best)
Freeze Toblerone to make easier to grate with a cheese grater.
Grate the Toblerone and keep in fridge.
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.
Add most of the Toblerone to the cream mixture. Leave a little for decoration.
Place the cream mixture into a piping bag and place in the fridge.
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.
Decorate the top of dessert with left over Toblerone, icing sugar and mint.