Easy Tia Maria Tiramisu

Serves 6

550 ml double cream

250g mascarpone

75 ml Tia Maria

5 tbsp caster sugar

300 ml strong coffee (made with 2 tbsp good quality instant coffee granules and 300ml boiling water), cooled

175g pkt savoiardi (lady's fingers) sponge biscuits

50g dark chocolate (min 70% cocoa), refrigerated

2 tsp cocoa powder

1.  Put the cream, mascarpone, Tia Maria and sugar in a large bowl. 

2.  Whisk until completely combined with no lumps and it has the consistency of thick whipped cream.

3.  Put the coffee into a shallow bowl and dip in a few sponge fingers at a time, turning once or twice so they are nicely soaked, but not soggy. 

4.  Layer these into your chosen serving dish until you have used a third of the biscuits, then spread over a third of the cream mixture.

5.  Using the coarse side of a cheese grater, grate over a third of the chocolate. 

6.  Then repeat the layers twice more, using up all the coffee, finishing with a cream layer, topped with grated chocolate.

7.  Cover the dish and put in the fridge overnight for the flavours to blend.

8.  To serve, dust with cocoa powder.

Keeps for 2 days in the fridge.