Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes
175 g Philadelphia Light
1 tsp vanilla essence
2 tbsp icing sugar
1 tsp amaretto
60 ml s espresso
8 sponge fingers or boudoir biscuits
0.5 tsp cocoa powder, to dust
1.Beat together the Philly, vanilla and icing sugar until smooth.
2.Stir in the amaretto into the espresso in a shallow bowl. Break up the sponge fingers and quickly dip half into the coffee mixture and place into the bottom of espresso cups or small glasss.
3.Spoon a little of the Philly mixture onto the soaked sponges. Repeat the process with the remaining coffee, sponge fingers and Philly. Dust with the cocoa and leave to chill for at least 1 hour or overnight for the flavours to develop.
Disclosure: This recipe was brought to you by Jennifer Saunders for Philadelphia.