2 ounces dark rich chocolate
1/2 cup espresso coffee, sweetened
3 tablespoons coffee liqueur such as Tia Maria
8 fluid ounces cream
Seeds scraped from a quarter of a vanilla pod
1 Put chocolate in the bowl of a food processor and process until it is almost a powder but still with a few little chunky nuggets.
2 Mix coffee and coffee liqueur together. Lightly whip cream with vanilla seeds. Crumble sponge fingers and layer in glasses with cream, crème anglaise, raspberries (reserve a few raspberries for the top) and chocolate, splashing the crumbled biscuits with the coffee mixture as you go.
3 Dust the top with chocolate and garnish with raspberries. Refrigerate desserts until ready to serve.
