Nutella, Marscarpone & Coffee cakes

Ingredients - for 10 cakes.

250g chocolate chip cookies

120g butter

150g whipping cream

180g mascarpone

80g sugar

a shot of espresso coffee plus 1 teaspoon of nescafé

150 g of nutella

A teaspoon of vanilla extract or a teaspoon of vanilla extract

unsweetened cocoa powder for garnish

Preparation Method

Chop the biscuits to a medium powder and mix in the melted butter, stir quickly to mix.

Coat the insides of 10 muffin tin moulds with 2/3 of the butter/biscuit mix and leave to cool for 30 mins in the fridge.  The other 1/3 will be needed to cover the cakes.

Beat the whipping cream and sugar to a soft peak stage, gently mix in the mascarpone and cold coffee mix.  Divide half of the mixture between the 10 cakes.

Cover with the nutella and then top off with the remaining cream mixture.  Now cover with the biscuit mixture and dredge with cocoa powder.

Refrigerate for 10 mins before serving.