Sponge cake 1
Coffee cooled 3/4 cup
Cream cheese (softened) 8 oz
Chocolate syrup ½ cup
Sugar 2 - 4 tbsp
Cream 2 cups
Toffees (crumbled) 2-3 tbsp
Method:
Cut sponge cake into 1-inch cubes.
Place cake cubes in an ungreased 13-in. x 9-in. dish.
Add coffee and toss lightly.
In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth.
Fold in cream.
Spread over cake.
Sprinkle with crushed toffees.
Cover and refrigerate for at least 1 hour.
Garnish with additional toffees if desired.
Toffee Mocha Dessert by Zarnak Sidhwa
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