For the Coffee Syrup
For the Filling
Beat together the cream, mascarpone, Siúcra Icing Sugar and almond liqueur in a bowl until softly whipped.
Spoon some of the crushed ladyfingers into the glasses.
Spoon a layer of mascarpone mix on top and spoon over some coffee syrup.
Arrange the strawberry slices and complete with mascarpone cream.
Dust each with a little cocoa powder and sprinkle over the almond flakes before serving.
Recipe supplied by Catherine Fulvio