From the Expert


  • 1
  • 3/4 cup
  • 5 tablespoon
  • 1/4 cup
  • 1 cup
  • 1 teaspoon
  • 1 teaspoon
Method of Preparation
  • Cut a thin round of the sponge cake. Keep aside.
  • Cut the remaining sponge cake into 12 mm. X 50 mm. (1/2" x 2") long fingers.
  • Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°c (320°f) for 20 minutes.
  • Allow to cool. In a pan, heat the port wine with the sugar over gentle heat until the sugar has dissolved. Allow it to cool.
  • Whip the cream until soft peaks form. Keep refrigerated.
  • Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside.
  • Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup.
  • Top with half of the cream cheese mixture. Freeze for 30 minutes until it has set.
  • Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds.
  • Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese mixture. Freeze for 4 to 6 hours until set.
  • Sprinkle the cocoa powder on top. Cut into squares and serve immediately.
  • 25 mins
  • 2 hours
  • 2
  • Over All Rated 2 / 5
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About Author
Chef, Food Stylist, Entrepreneur