Sponge fingers or sliced vanilla cake (for two layers)
1 cup sweetened black coffee
500 mls whipping cream
250g cream cheese or mascarpone
250g lotus spread
8 lotus biscuits, crumbed
Method
Mix the lotus spread with the cream cheese. Whip the cream until stiff, then fold in the lotus spread mixture. Layer half the cake slices in a dish and spoon some coffee over. Spread a layer of half of the cream, and sprinkle over crushed lotus biscuits. Repeat another layer of cake, coffee, cream, and finally, sprinkle the rest of the lotus biscuit crumbs over the top.
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