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1
Line base and sides of 23cm square slab pan with foil.
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2
Cover base of prepared pan with a layer of sponge finger biscuits.
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3
Brush biscuits with half of the combined coffee and water.
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4
Place chopped white chocolate in medium heatproof bowl over pan of simmering water, stir until melted; cool slightly.
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5
Stir in cream.
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6
Pour half the combined white chocolate and cream over prepared biscuits in pan, cover, refrigerate 10 mins.
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7
Repeat with the remaining biscuits, coffee mixture and white chocolate mixture.
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8
Spread the mocha mousse over biscuits, then cover, refrigerate several hours or overnight, until the mousse is firm.
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9
Decorate slice with whipped cream dusted with cocoa and serve with strawberries, if desired.
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10
Mocha Mousse: Combine chopped chocolate and butter in medium heatproof bowl over pan of simmering water, stir until chocolate and butter are melted; cool slightly.
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11
Stir in cream, egg yolks and liqueur; mix well.
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12
Beat extra cream in small bowl with electric mixer until firm peaks form; fold cream into the chocolate mixture in 2 batches.
