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Ingredients
  • 12 sponge fingers
  • 75 ml espresso, cooled
  • 150 g half-fat crème fraîche
  • 250 g quark (see below)
  • 3 tbsp Kahlua coffee liqueur
  • 2 tbsp caster sugar
  • 1 square of dark chocolate (minimum 70% cocoa solids)
Steps
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