- 10 g (2 Tbsp) Coffee, instant
- 500 ml (2 cups) Water, boiling
- 500 g (1 sachet) Vanilla Flavoured Mousse (08955030)
- 1 L (4 cups) Milk, chilled
- 400 g (2 packets) Sponge finger biscuits
- 5 g (1 Tbsp) Cocoa
Dissolve the instant coffee in the boiling water and pour into a shallow dish. Leave to cool in the fridge. Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. Dip the sponge biscuits into the coffee one at a time for ± 3 - 4 seconds to soak. Place the biscuits onto the base of a half insert to form a complete layer with no gaps. Spoon half of the vanilla mousse mixture onto the biscuits and spread to form a smooth layer. Repeat with another layer of soaked sponge finger biscuits and the remaining vanilla mousse mixture. Sift the cocoa powder over the top of the mousse layer, ensuring all edges are covered. Refrigerate for ± 3 hours or until set.