400 mls double cream
1/2 cup icing sugar
1 tsp vanilla essence
1/4 cup coffee liqueur
500 mls espresso coffee (liquid)
2 Cadbury Flake
In a large bowl whip the cream until soft peaks. In separate bowl add the sugar and vanilla to the mascarpone and stir through, then combine the cream with the mascarpone mixture.
Combine coffee and coffee liquer.
Layer bottom of rectangular dish with biscuits, pour over half the coffee and liquer mixture so biscuits are soggy. Then spread with a 3-4 cm layer of cream mixture evenly.
Keep layering biscuits and cream until cream mixture is finished. Top with crumbled flake bars. Cover with gladwrap and refrigerate for at least 2-3 hours, or preferably overnight.
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