Make your after-dinner espresso an elegant jelly set to go when you are.
200 gmmascarpone100 mlthickened cream1 tbsppure icing sugar, sifted50 gmdark chocolate (66%-73% cocoa solids), finely gratedCoffee jelly750 mlfreshly brewed coffee55 gm(¼ cup) caster sugar5titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften
For coffee jelly, heat coffee and 250ml water in a saucepan over medium heat, add sugar, stir to dissolve (1-2 minutes), then remove from heat. Squeeze excess water from gelatine leaves, add to coffee and stir to combine. Pour into 6 coffee cups or small glasses and refrigerate until set (4-6 hours).
Whisk mascarpone, cream and icing sugar in a large bowl until soft peaks form.
To serve, top coffee jellies with mascarpone cream and dust with chocolate.