80B

Tiramisu

Ingredients (serves 6)

  • 30ml of 80b
  • 50ml coffee liqueur (optional)
  • 18 sponge finger biscuits
  • 40g dark chocolate (80% cocoa solids)
  • 1 tbsp good-quality cocoa powder, to serve

For the mascarpone cream:

  • 250g mascarpone cheese
  • 50ml condensed milk
  • 250ml double cream
  • 100ml Marsala wine

Step 1.

Pour the 80b extract into a shallow tray and mix in the coffee liqueur (optional). If using hot coffee, put the tray in the freezer to chill while making the mascarpone cream, or stir in a couple of ice cubes until cool.

Step 2.

Meanwhile, put the mascarpone and condensed milk into a bowl and whisk until smooth.

Step 3.

Put the cream in a separate bowl and beat with an electric whisk until firm peaks form. Stir in the Marsala, then fold the cream into the mascarpone mixture.

Step 4.

Take 9 of the sponge fingers and soak them one at a time in the coffee for a few seconds. Break the soaked fingers in half and place 3 halves in the bottom of six serving glasses.

Step 5.

Using a fine grater, grate a layer of chocolate directly over the sponge fingers. Add 2 tablespoons of the mascarpone mixture to each glass.

Step 6.

Dip the remaining sponge fingers into the coffee one at a time. Break them in half and add 2 halves to each glass. Grate the rest of the chocolate over the sponge fingers, then top each glass with the remaining mascarpone mixture.

Step 7.

Before serving, use a small tea strainer to dust cocoa powder over the surface.

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