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- 24 sponge fingers , or 8 trifle sponges
- 3 hot double espresso coffees
- 175g golden caster sugar
- 3 egg yolks
- 3 gelatine leaves , soaked
- 100g cream cheese
- 50ml milk
- 75g crme frache
- 200g mascarpone
- 1 tsp vanilla extract
- 1 lemon , zested and juiced
- a splash Kahla
- 142ml double cream , lightly whipped
- cocoa powder to finish
Directions:View on BBC Good Food
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