So half the kitchen is packed, I suddenly realise I have quite a lot of food left, and my eye catches several significant food groups – sugar, chocolate, cream and alcohol. I smile.
A small square cake tin
Left over savoiardi biscuits (dry, sugary sponge fingers)
approx 150g chocolate melts
about 250ml cream
roughly (I'm moving house remember!) 4 tsp instant coffee dissolved in 100ml hot water
sort of 100ml port mixed with 50ml water
Melt the chocolate in a double boiler (about two inches of water in a medium saucepan, with the chocolate in a metal bowl sitting on top of the saucepan).
Line the cake tin with baking paper (this makes life so much easier!). Place enough biscuits in the tin to form two layers – you may have to break up some biscuits. Pour over the coffee and the alcohol until the biscuits get soft but not squishy. Pour melted chocolate over the top, and allow to cool.
Whip the cream with a bit of caster sugar (about 2 tbl) and a dash of vanilla extract. Spread over a firm, cooled chocolate layer. Serve. Several times. With alcohol (I'm moving house remember!).
A nicer version of this (when one isn't moving house) would be to substitute the cream with mascarpone, use a little Grand Marnier instead of port, and add orange zest to the mascarpone.