1. Add the coffee and 4 tbsp of the icing sugar to a shallow dish then pour on the boiling water and stir until the coffee and sugar have dissolved. Dip half the biscuits one at a time into the coffee mix then break into large pieces and arrange in an even layer in the base of 4 dessert glasses.
2. Mix the mascarpone cheese with the fromage frais and remaining icing sugar. Spoon half the mixture into the glasses.
3. Crush 175g of the raspberries with a fork, mix with the kirsch or rum if using then spoon into the glasses. Sprinkle with half the chopped chocolate.
4. Dip the remaining biscuits in the coffee, add to the glasses as before. Top with the remaining mascarpone mix and spread into an even layer then add the whole raspberries and chocolate. Chill until ready to serve.
Note: this amount is for 4 generous sized desserts, if nutritional information is being added and the calories etc… come out a little high then 6 smaller desserts could be made instead.
Recipe courtesy of Seasonal Berries