Method

• 1.
  Place coffee in a medium non-stick saucepan and pour over 450ml boiling water. Place over high heat and cook, stirring, for 3-4 minutes until coffee has dissolved. Strain through fine sieve and set aside. Place Kopiko in the saucepan over low heat and cook, stirring constantly, for 6-7 minutes until completely melted.
• 2.
  Gradually stir in strained coffee and cook, stirring constantly, for 10-12 minutes until combined. Set aside and keep warm.
• 3.
  To make the mascarpone cream, whisk cream to medium peaks and chill until needed. Place eggs and sugar in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Gradually whisk in mascarpone until the mixture is thick and smooth. Whisk in Frangelico then, in 3 batches, fold in cream. Set aside.
• 4.
  To assemble, dip one-third savoiardi biscuits into coffee syrup and use to line bases of 4 x 500ml-capacity serving dishes (each dish will serve 2 people). Spread 2cm mascarpone cream mixture over the top of each dish. Repeat layering with remaining biscuits, coffee syrup and cream mixture to create 2 more layers, finishing with cream mixture. Chill for 5-6 hours or overnight until firm and set. Scatter with grated chocolate to serve.