Tiramisu

2 x mixing bowls and serving dish

250g double cream
250g mascarpone
100g icing sugar
25g plain chocolate
75g sponge fingers
150ml black coffee, cold
2 tbsp coffee liqueur, optional
1 tbsp cocoa

1. Put the cream and mascarpone into a bowl and beat until it thickens slightly.
2. Sieve the icing sugar into the bowl and beat to combine.
3. Grate the chocolate into a small bowl.
4. Break the sponge fingers into two or three pieces.
5. Measure the cold coffee and liqueur into another bowl.
6. Add the sponge finger pieces to the coffee bowl turning them so they are all lightly infused with coffee.
7. Place half of the coffee infused sponge fingers in the bottom of a serving dish.
8. Cover with half of the cream mixture.
9. Sprinkle half the grated chocolate over the cream.
10. Arrange the remaining sponge fingers on top of the cream.
11. Spread the remaining cream over the tiramisu.
12. Sieve the cocoa over the cream.
13. Scatter the remaining grated chocolate over the top.
14. Chill for a couple of hours or up to 24 hours before serving.