Ingredients

1½ cups strong black Coop Fairtrade coffee, cooled (decaf optional)
1½ tbsp Kahlua (optional)
300g ladyfingers
500g mascarpone
⅓ cup thickened cream
2 tbsp icing sugar
2 tsp vanilla bean paste
2 cups double thick custard
¼ cup of Coop Fairtrade cocoa powder

Fairtrade chocolate shards, to serve

Method

1. Combine the coffee and Kahlua (if you're using it) in a bowl. Reserve half the ladyfingers. Working with one at a time, dip the remaining ladyfinger into the coffee mixture and divide among six 300ml dessert glasses

2. Place the mascarpone, cream, icing sugar and vanilla in a bowl and use a wooden spoon to beat until smooth. Divide mixture among the glasses, spreading over the biscuits. Dip the reserved biscuits in the remaining Kahlua mixture and divide among the glasses

3. Mix the custard and cocoa powder together to make chocolate custard. Divide the custard among the glasses. Place in the fridge for 30 minutes to chill and develop the flavours. Top with chocolate shards