Telephone: 01922 692990
  • Method correction for page 56 July-August 22



    1.  Mix the cold coffee with the Marsala (if using) and pour into a shallow dish. Dip each ladyfinger biscuit briefly in the coffee mixture. Arrange a layer of coffee-dipped ladyfingers at the bottom of a rectangular dish.

    2.  Drizzle a small amount of coffee on top, but not too much – you don’t want the ladyfingers to disintegrate completely after resting.

    3.  Mix together the coconut yoghurt, icing sugar or maple syrup, vanilla extract and Marsala (if using).

    4.  Spread half of the coconut mixture over the ladyfingers and repeat the layering of ladyfingers and coconut mixture.

    5.  Dust the top with cocoa powder and grated chocolate and chill before serving, ideally for 1 hour.