Sweet coffee loaf topped with biscuit spread, mascarpone cheese and caramelised biscuits.

  • Serves: 8 people
  • Prep time: 15 minutes
  • Cooking time: 45 minutes
    • American
    • Dairy Free
    • Gluten Free

    Biscoffee Loaf

    Recipe Information

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    For the sponge

    225g Baking Margarine

    225g Caster Sugar

    225g Self Raising Flour

    1 tsp Baking Powder

    1 tbsp Coffee (dissolved in 50ml hot water)

    4 Medium Eggs


    For the topping

    175g Biscuit Spread

    250g Mascarpone Cheese

    8 Caramelised Biscuits


    Pre-heat the oven to 160°C Fan/Gas Mark 4.

    Grease and line a 900g loaf tin.

    Place all the sponge ingredients into a mixing bowl and whisk for a minute until combined and the mix drops easily from a spoon.

    Spoon the mixture into the loaf tin and bake for about 45 minutes, until the sponge is risen and firm to touch.

    Allow to cool and then remove from the tin.

    Beat the biscuit spread and mascarpone cheese together, then pipe or spread onto the cooled loaf.

    Decorate with caramelised biscuits and slice to serve.