Tiramisu
Ingredients:
568ml pot double cream
250g tub mascarpone
5 tbsp golden caster sugar
300ml strong coffee
2 tbsp kahlua
40g dark chocolate
8 large gluten free ladyfinger biscuits
Method:
Put the double cream, mascarpone, and golden caster sugar in a large bowl. Whisk until all the ingredients are combined and have the consistency of thickly whipped cream.
Pour the coffee and Kahlua into a shallow dish. Dip in a few of the ladyfingers biscuits at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish (or individual cups) until you’ve used half the sponge fingers, then spread over half of the creamy mixture. Using the coarse side of the grater, generously grate chocolate over the creamy mixture.
Repeat the layers (you should use up all the coffee), finishing with the creamy layer.
Cover and chill for a few hours or overnight. It will keep in the fridge for up to two days.
To serve, grate over the remainder of the chocolate over the top.