1. Use decaf coffee or instant coffee if you want

I was eating this for dessert after dinner and realised that I shouldn’t have caffeine in the evenings. So, a decaf version could be better if you’re sensitive to coffee.

If you don’t have brewed coffee you can use, you can use instant coffee instead. For 500ml of water, you can add around 2 tablespoons of instant coffee. Also, don’t forget to also add the 6 teaspoons of white sugar to sweeten the coffee mixture. 

2. Don’t soak the sponge fingers too much

Some sponge fingers absorb liquid more readily than others. I’d recommend around a quick 1 second dip in the sweetened coffee mixture. Do a test run! Dunk it for a second and then cut it down the middle to see how much it has absorbed and adjust accordingly. You’d want the edges soaked but the middle to be still spongy with no espresso. 

3. Whip cream until soft-medium peaks

You should whip the cream mixture at a medium speed to ensure even aeration. I went for medium peaks. Medium peaks hold their shape fairly well and the peak curls over when the beater is lifted. I felt this was the right consistency for me, nice and soft cream.

4. Dust with cocoa powder just before serving

The cocoa powder tends to change to a darker colour after you dust it. So, you should dust it before serving. Remember to use a small sieve.