This classic is much easier to make that you would think! Serve it as a gourmet dessert after an Italian dinner.
30 minutes plus 4 hours or overnight to set
250 ml (1 cup) strong espresso, cold
200 g (1 packet) sponge finger biscuits
250 g (1 tub) mascarpone cheese
2 tablespoons castor sugar
45 ml (3 tablespoons) coffee liquor
1 x can (250 g) Clover Aerosol Cream
80 g – 100 g (1 slab) dark chocolate, grated
cocoa powder, to dust
blue berries, to garnish
Place the cold, strong espresso coffee in a shallow dish. Soak each sponge finger in the coffee for a few seconds on each side. Crumble into a separate bowl.
Combine the mascarpone, castor sugar and coffee liquor in a deep bowl and whisk with an electric mixer until light and fluffy.
Fold the whipped cream into the mascarpone mixture until just combined, do not over mix.
Place a layer of the soaked sponge fingers into 4 serving glasses of your choice, top with a layer of the cream mixture and the grated dark chocolate. Repeat these layers, ending with a layer of the cream mixture.
Place in the fridge for 4 hours or overnight to set.
Dust each tiramisu with cocoa powder.
Top with berries just before serving.
Substitute the coffee liquor with more cold espresso for a non-alcoholic version.
Top with more chocolate or the berries of your choice.