Tiramisu

Ingredients:

1 1/2 cups (375ml) strongly brewed espresso coffee

3/4 cup (185ml) Kalla or Tia Maria

500g mascarpone

2 tablespoons caster sugar

1/2 cup (125ml) cream, lightly whipped

260g long sponge finger biscuits

1/2 cup (60g) cocoa powder

Method:

1. ​Combine the coffee and 1/2 cup (125ml) of Kahlua or Tia Maria and set aside in a shallow dish.

2. Mis the mascarpone, sugar and remaining Kahlua or Tia Maria in a large bowl until well combined, then gently fold in the cream. Cover and refridgerate.

3. Quickly dip half the sponge finger biscuits into the coffee mixture (it is important to do this quickly so they do not take up too much liquid and go soggy), and place them in a single layer on the bottom of a 2 litre ceramic dish.

4. Spread half of the mascarpone mixture over the biscuits and dust liberally with half the cocoa, using a fine sieve. Dunk the remaining biscuits in the coffee and lay them on top, then spread with the remaining mascarpone mixture. Dust with the remaining cocoa, then cover and refridgerate overnight to allow the flavour to develop