Espresso, mascarpone and cream cheese tiramisu

SERVES 6- 8 TIME 2 hrs 15 mins LEVEL Easy

The flavour combinations

BISCUIT LAYER

250ml (1 cup) espresso 45ml (3 tbsp) dark rum 200g finger biscuits

FILLING

230g cream cheese 100g icing sugar, sieved 2 x 250g tubs mascarpone, at room temperature

TOPPING

250ml (1 cup) fresh cream 60ml (4 tbsp) icing sugar, sieved 230g cream cheese 5ml (1 tsp) vanilla essence 30ml (2 tbsp) cocoa powder, to dust

HOW TO DO IT

1. For the biscuit layer, pour the prepared espresso into a bowl and allow to cool, before adding the rum. Dip the biscuits into the espresso mixture, taking care not to soak them for too long. 2. Cover the surface of a 1.5-litre baking dish with a layer of soaked finger biscuits. 3. For the filling, beat the cream cheese and 100g icing sugar for one minute and fold in the mascarpone gently. 4. Spread a thick layer of the mascarpone mixture over the biscuit layer, another layer of soaked biscuits over the first, and mascarpone mixture on top. 5. Refrigerate to set, 2 hours. 6. For the topping, pour the fresh cream into a bowl and whisk until the cream is stiff. Fold in the 60ml (4 tbsp) icing sugar, cream cheese and vanilla essence. Fit a 1cm round nozzle onto a piping bag. Scoop the mixture into the bag; pipe blobs onto the mascarpone layer. 7. Sieve the cocoa powder over; serve immediately or refridgerate, up to 2 days.