4 ginger biscuits, roughly crushed (amaretti works well also)
Cocoa powder for dusting
Whip the double cream, sugar, Kahlua and vanilla until it becomes soft peaks.
Fold through the mascarpone and transfer into a piping bag (with a plain nozzle) and put the cream into the fridge.
In a small bowl, mix the coffee with the ginger wine. Dip the sponge fingers into the mixture and place in the bottom of a dish (a total of 25 grams per dish). Sprinkle over some of the ginger biscuits (one biscuit per dish).
Pipe half of the cream on top. Repeat with the coffee-dipped sponge biscuits, crushed ginger biscuits and whipped cream.
Finish off with some more crushed biscuits and a light dusting of cocoa.
Great served with a tipple or shot of espresso on the side.
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