Ingredients
- 400ml Tia Maria, chilled
- 16 tbsp (approx 250ml) double cream
- cocoa, for dusting
Method
-
Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer, and serve.