Instructions: Beat the mascarpone cheese in a bowl with the brandy, espresso coffee and icing sugar. Reserving 1 tablespoon of grated chocolate, stir in the remainder, with the single cream.

Whip the double cream until just peaking and fold into the mascarpone mixture.

Turn the mixture into a freezable container and freeze for 2-3 hours.

Serve scooped into cups. Drizzle with brandy if liked and decorate with lightly whipped cream and sprinkle with chocolate.

NOTES : A delicious quick and easy dessert originating from Italy.

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