Best ever tiramisu

chocolate puddings cocoa powder coffee dark chocolate double cream golden caster sugar indulgent italian desserts marsala mascarpone no cook easy desserts sponge finger sponge fingers tiramisu trifle

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Source

Ingredients

568ml pot double cream

250g tub mascarpone

75ml marsala

5 tbsp golden caster sugar

300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water

175g pack sponge fingers

25g dark chocolate

2 tsp cocoa powder

Method

Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.

Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.

Using the coarse side of the grater, grate over most of the 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. Will keep in the fridge for up to two days.

To serve, dust with the cocoa powder and grate over the remainder of the chocolate.