We’ve five fabulous recipes from Great British Menu star Paul Ainsworth to try out at home
What you'll need
For the cream
480g double cream
50g icing sugar
25ml coffee essence
50ml Tia Maria
For the sponge
35ml Tia Maria
150g ladies fingers
Whip double cream into soft peaks. Add all the other ingredients together in a separate bowl and mix thoroughly.
Slowly stir both mixtures into one, making sure they don’t split.
Break the sponge fingers in half and lay out on a tray.
Pour all three liquids onto the sponge, making sure they are evenly spread.
Leave to soak for an hour before use.
To finish, in a small, cup-sized jar layer the sponge and cream (we do two layers of each), adding a small sprinkle of grated dark chocolate between each layer.
Finish with a cream layer then another sprinkle of chocolate and cocoa powder.