Tiramisù
1x | 2x | 3x | 4x
- 568ml pot double cream
- 250g mascarpone
- 100ml coffee liqueur
- 3 tbsp golden caster sugar
- 2 tbsp coffee granules
- 300ml boiling water
- 175g sponge fingers
- 25g dark chocolate
- 2 tsp cocoa powder, to serve
- Put 568ml pot double cream, 250g mascarpone, 100ml coffee liqueur and 3 tbsp golden caster sugar in a large bowl.
- Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Make strong coffee with 2 tbsp coffee granules and 300ml boiling water, and pour into a shallow dish.
- Dip in the 175g sponge fingers, a few at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the sponge fingers, then spread over half of the creamy mixture.
- Grate over most of the 25g dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hours or overnight. This can now be kept in the fridge for 8 hours.
8 hours
- Grate over the remainder of the chocolate, and dust with 2 tsp cocoa powder, to serve.