Piccoli tiramisù

Give the sponge fingers a really good dunking in the coffee and brandy. There’s plenty to go around and, ideally, you want them to absorb all the flavour and add moisture to the dish.

SERVES 4-6 PREP 20 mins plus chilling NO COOK EASY V 250g full-fat mascarpone 300ml double cream

2 tsp vanilla extract

4 tbsp icing sugar, sifted 125ml strong coffee, cooled

6 tbsp brandy

12 sponge fingers (see tip, right) 50g dark chocolate, coarsely grated

1 Tip the mascarpone and about 50ml of the cream into a large bowl, and whisk until smooth. Slowly add the remaining cream and whisk again to soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar.

2 Meanwhile, in a separate bowl, combine the coffee and brandy.

3 Break six of the sponge fingers in half and dip into the coffee and brandy mixture – give them a really good dunking as you want them to absorb all the flavour, then arrange in the base of six tumblers. Spoon half of the cream mixture on top and half of the grated chocolate.

4 Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly.

5 Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature. Make up to 8 hrs ahead and store in the fridge.

PER SERVING (6) 617 kcals • fat 49g • saturates 31g • carbs 29g • sugars 22g • fibre 1g • protein 5g • salt 0.1g