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Ingredients 10 items

  • 750 g vanilla sponge cake
  • 2 tablespoons caster sugar
  • 3 tablespoons NESCAFÉ Gold Coffee dissolved in ½ cup or 125ml water
  • 1 cup liquid cream or 250 ml, chilled
  • 1 cup icing sugar or 35 g
  • 1 tin Nestlé® Cream or 170 g
  • 1.5 teaspoons vanilla essence
  • 100 g grated dark chocolate
  • 35 g or ¼ cup almonds chopped
  • 75 g or ½ cup hazelnuts toasted and chopped

How to prepare

  1. Line 8 individual serving bowls with plastic wrap.
  2. Combine caster sugar with the prepared NESCAFÉ Gold Coffee mixture.
  3. Cut the sponge length wise into 1 cm thick slices, and then brush a sponge slice with the prepared coffee. Place it in the bowl. Repeat, using sufficient sponge slices to completely line the bowl.
  4. Trim the edges level with the top of the bowl. Reserve the remaining sponge slices and coffee mixture.
  5. Whip the liquid cream, icing sugar, Nestlé® Cream and vanilla essence in a large bowl until it just forms stiff peaks when the beater is removed.
  6. Fold in the grated chocolate and chopped nuts gently but thoroughly.
  7. Turn the cream mixture into the sponge-lined bowl.
  8. Brush the coffee mixture over the remaining sponge slices. Cover the top completely with the sponge slices.
  9. Cover the bowl and chill for 12 hours or overnight. Alternatively, place in the freezer for 1-2 hours.
  10. Un-mould the dessert onto a serving plate and serve.

Nutritional informations

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