Chocolate tiramisu

SERVES 12 PREP TIME 30 MINUTES (PLUS CHILLING OVERNIGHT)

This tiramisu is a cracker and one of the most richly elegant trifles you’re likely to taste. Luscious layers of liqueurspiked mascarpone, balanced by an intense shot of coffee, produce an instant “pick me up”.

2 tablespoons instant coffee 2/3 cup (160ml) boiling water ½ cup (125ml) marsala ¼ cup (60ml) Kahlúa (coffee liqueur) 3 eggs, separated

¾ cup (165g) caster sugar

500g mascarpone

2 tablespoons marsala, extra

1/3 cup (80ml) thickened cream

260g small sponge finger biscuits

50g white chocolate, shaved into shards 50g dark chocolate, shaved into shards 500ml (2 cups) thickened cream, extra, whipped

1 tablespoon cocoa powder

1 Combine the instant coffee and boiling water in a shallow bowl.

Stir in the marsala and Kahlúa.

2 Beat the egg yolks and ½ cup (110g) of the caster sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes).

3 On medium speed, beat in mascarpone and the extra marsala into the egg yolk mixture until just starting to thicken.

4 Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until firm peaks form. Gently fold the egg white mixture into the mascarpone mixture and then fold in the thickened cream.

5 Dip half the biscuits one at a time, for 1-2 seconds only, into the coffee mixture and arrange the biscuits in a single layer of a 10-cup capacity dish.

6 Scatter with white chocolate shards. Spread half the mascarpone mixture over the biscuits. Repeat with remaining biscuits, dark chocolate and mascarpone mixture. Cover, refrigerate for 6 hours or overnight.

7 Just before serving, pipe with whipped cream; dust the top with sifted cocoa. Not suitable to freeze.