Prep time: 20 minutes
Chilling: 4 hours +
Need a 2lb loaf tin/ dish
1 large / 2 standard tubs mascarpone
50ml warm espresso or similar strong coffee
24 Italian sponge fingers - this does depend on their size though, I normally get through 2 strips
Handful grated plain choc - you can also use white or milk as desired
Small bowl of sieved icing sugar, apx 50g
These quantities half fill a standard loaf tin, double upto fill completely.
Firstly line a loaf tin (or similar) with 2 layers of cling film, spray with oil first as aids removal - note this is fiddliest part!1) Sieve all over the inside of the dish a small amount of the icing sugar, just to make a thin dusting.
2) Using two spoons (its easier) make a layer apx 1/2 inch thick with the mascapone, then scatter 1/4 apx of the grated choc.
3) Dip the sponge fingers very quickly into the coffee then make a further snug layer (chop to desired shape if needed), scatter some more icing sugar over.
4) Repeat steps 2 and three until you have a final layer of just sponge.
5) If you have any remaining coffee pour over gently, scatter the last of the icing sugar and make a final thin layer of mascapone.
6) Cover with more cling film and chill for at least 3 hours.
7) To serve, turn upside down onto your serving plate, gently remove the dish using the cling film to pull gently out if needed. Keep the top piece of cling film in place too as saves mess!
8) Scatter the remaining chocolate and any icing sugar over the top and serve in slices with berries or red fruit.Is delicious and always get thumbs up and no leftovers!
Keeps chilled for couple of days.
**If its for adults you can sneak some nice dark rum into the coffee or even frangicello.
Recently replaced the espresso with baileys mmmmmmm very good and alcofrolic!
*previously called recipe for egg free and very quick tiramisu*
These are pictures of a recent one I made using baileys: