المكونات
طريقة التحضير
تحميل PDF1
Whisk the sugar, mascarpone, cream and labneh together until soft peaks form.
2
Sweeten the Arabic coffee with the date syrup.
3
Dust a 30cm x 30cm x 8cm dish with cocoa powder.
4
Dip the sponge fingers briefly into the coffee, then layer them into the bottom of the dish. Spread over a layer of the mascarpone mix, dust again with cocoa powder. Repeat the layers, finishing with a dusting of cocoa powder. 5 Cover with cling film and refrigerate overnight before serving.
