Mocha Bombe/Rasberry Ripple Bombe

INGREDIENTS:
250g tub Mascarpone
50g sugar
425ml cream
50g almonds
100g chocolate
150ml strong black
coffee 4 tbspoons tia maria
1 plain loaf cake

INSTRUCTIONS:
Beat mascarpone till softened and beat in sugar.
Beat 300ml of cream till it holds it shape and fold into mascarpone.
Toast the almonds lightly in a pan, cool and roughly chop.
Chop the chocolate and mix with the almonds.
Set aside 2 tblspoons of this mix for decoration.
Mix together the tia maria with the coffee.
Slice the cake and cut each slice in half again.
Line a small 1.4 litre glass bowl with plastic wrap.
Line the base with afew pieces of cake, sprinkle over some coffee mixture to moisten.
Spoon in about 2 tblspoons of the cream mixture and smooth top.
Do two more layers, adding the coffee and then the cream mixture to each layer.
Finish with a layer of cake then finish the coffee mixture.
Cover the dessert with plastic wrap and chill for 4 hours minimum, and up to two days.
To finish, remove the covering plastic wrap and turn the Bombe over onto a serving plate.
Peel of the rest of the plastic.
Whip the remaining cream, then spread over the top and sides.
Scatter over the reserved choc pieces and nuts and dust with powdered sugar.

Recipe from: Sophie
Date entered: 8/14/2006
Sophie's comments: Creative option: Rasberry Ripple Bombe Replace the chocolate with rasberries and the tia maria/coffee with 4 tblspoons sherry mixed with 200g of rasberry jam.
Layer dessert in the same way, cool in fridge and turn out.
Finish with the cream and decorate with afew rasberries and nuts.

Category: Dessert