- Line the base of a 11 x 6-inch dish with half of the sponge fingers.
- Using a handheld electric whisk or a freestanding electric mixer with the whisk attachment, whisk together the double cream, vanilla extract and icing sugar. Put the bowl in the fridge.
- Boil your kettle and mix 2 tsp instant coffee with 100ml boiling water and 2 tbsp coffee liqueur. Leave to cool slightly.
- Using a pastry brush, brush the prepared sponge fingers with half of the coffee mixture, soaking them sufficiently.
- Then, spread half of the choc pots over the top of the sponge fingers using the back of a spoon so you have an even layer and it’s spread right to the edges.
- Remove the whipped cream from the fridge and spread one-third on top.
- Repeat the process, using up the rest of your sponge fingers, the remaining coffee mixture and choc pots and then finishing with the remaining two-thirds of the whipped cream. Refrigerate for 1 hour.
- Once refrigerated, use a small sieve to dust the top generously with cocoa powder.
- Cut into squares and serve straight away.
Recipe for the Vegan Sponge Fingers:
100g plant-based butter, plus extra for the tin
200ml oat milk
½ tbsp cider vinegar
2 tsp vanilla extract
125g golden caster sugar
200g self-raising flour, sifted
½ tsp baking powder
- Preheat your oven to 180C / 350F. Grease and line a 20cm x 30cm tin with a loose bottom using some of your plant-based butter and parchment paper.
- Pour the oat milk into a jug and stir in the vinegar and vanilla extract, then leave for a few minutes to thicken. Beat the plant-based butter and sugar together until creamy, then beat in the thickened milk mixture, sifted flour, a pinch of salt and the baking powder until you have a smooth batter.
- Scrape the batter into the prepared tin, then bake for 20-25 mins until lightly golden and risen, and a skewer comes out clean when inserted into the middle.
- Leave to cool in the tin for 10 mins, then transfer to a rack to cool completely.