Ingredients:
- 2 tsp. of good quality coco powder
- 125 grams of 80% dark chocolate
- 5 tsp. of golden caster sugar
- Strong Filter Italian coffee
- 75ml Masala
- Mascarpone cheese 250 grams
- Double Cream 568 ml
- One packet of sponge Fingers
Method:
1. Firstly make a cafeteria of strong Italian coffee, once pressed poured some out into a deep bowl and allow to cool.
2. Next in a large metal bowl add the mascarpone cheese and double cream and whisk until it has reached a piping consistency, reserve in the fridge until it is required later on in the process.
3. To create the Tiramisu, first soak the sponge fingers in the strong Italian coffee, once soaked, add them to the bottom of your dish the size depending on the amount of people that you want to serve.
4. Add a large serving spoon of the double cream and mascarpone cheese mixture on top of the sponge fingers and spread out evenly using a spatula, to intensify the flavour further add a cap of masala to each of the layers along with a little more coffee and a light sprinkling of golden caster sugar. Once the surface is level repeat this process until all of the mixture and sponge fingers have been used up.
5. To garnish, sprinkle coco powder over the top of the tiramisu, along with a little more golden caster sugar and dark chocolate curls and gratings.
6. Create the curls using a large chefs knife, watching your fingers slice the knife up the chocolate at a slight angle therefore creating the curls.
And enjoy!
The Gourmet Gent 