Chocolate tiramisu

Coffee and chocolate are a match made in heaven and this tart will have your guests coming back for more!

Serves 8 • Preparation time: 35 minutes • Cooking time: 10 minutes

• 200ml strong coffee, cooled • 30ml Kahlua or brandy (optional) • about 24 Boudoir biscuits • chocolate curls, cocoa and fresh cherries, to garnish FILLING • 1 sachet (15ml) gelatine powder • 6 egg yolks • 60g (75ml) castor sugar • 2 x 250g mascarpone cheese • 250ml cream, whipped • 100g dark chocolate, melted

1 Line a large loaf pan with cling film. Mix the coffee and liqueur and dip 8 of the Boudoir biscuits in the coffee; arrange a layer of biscuits on the bottom of the prepared pan.

2 Make the filling Stir 30ml cold water into the gelatine in a bowl and leave until set, then melt by placing the bowl in a larger bowl of boiling water and stirring gently until runny. Whisk the egg yolks and sugar in a large mixing bowl over a pot with a little boiling water in it – the bowl must not touch the water.

Place the pot on the stove over low heat and whisk until thick and light in colour (about 5 minutes). Remove from the heat and pour into a clean mixing bowl. Stir in the melted gelatine and mascarpone. Finally, fold in the whipped cream.

3 Pour half of the creamy filling over the first layer of biscuits in the pan then arrange a second layer of dipped biscuits on top. Mix the melted chocolate with the remaining filling and pour over the top. Dip the last 8 biscuits in the coffee and arrange as the final layer. Refrigerate until set.

4 To serve Turn the tart out onto a serving platter and remove the cling film. Garnish with sifted cocoa, chocolate curls and cherries.