Chocolate Caramel Custard Recipe
The Best of Cadburys
Ingredients: serve 6
Cooking Time: 5 minutes
100g 3 ½ oz caster sugar
250g / 8 oz mascarpone cheese
200ml / 7 fl oz ready made custard
150g / 5 oz chocolate
20 sponge fingers
150ml / ¼ pint strong black coffee
Cocoa powder, for dusting
Procedures:
Lightly oil a baking sheet. Put half the sugar in a small, heavy based saucepan with 4 tablespoons water. Heat gently until the sugar dissolves. Bring to the boil and boil rapidly until the syrup has turned to a caramel colour. Immediately pour the caramel on to the oiled baking sheet and leave until brittle, about 20 minutes.
Using the end of a rolling pin, break the caramel into small pieces. Beat the mascarpone in a bowl with the custard and remaining sugar until smooth stir in the caramel. Chop the chocolate into small pieces and add to the bowl.
Dip 10 of the sponge fingers into the coffee, then lay them in a shallow serving dish. Spread half the custard mixture over the top. Dip the rest of the sponge fingers in the remaining coffee and arrange them over the custard cover with the remaining custard.
Level the surface and dust generously with cocoa powder. Chill for several hours until ready to serve. End
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