4 tbsp sugar
2 cups mascarpone cheese
A pinch of salt
5 oz sponge biscuits
10 oz coffee
1. Soften the gelatine in cold water.
2. Gently heat the Grappa with the sugar and add the gelatine.
3. When the gelatine is melted divide the mixture between 6 crystal dessert cups. Refrigerate for about 3 hours.
4. Finely chop the chocolate and sprinkle over the jelly when it is almost set.
5. Decorate each glass with a strawberry and serve.