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For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or ...
Whisk in the coffee essence, then set the mixture aside. In a separate bowl, beat together the mascarpone, double cream and vanilla seeds until smooth and well combined. Using the ring from the ...
Put the moulds in the fridge to set for around 20 minutes. To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan ...