Tiramisu Pots

Name: Tiramisu Pots
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 450ml cold black coffee; 50ml coffee liqueur; 18 sponge finger biscuits; 40g dark chocolate (80% cocoa solids); 1 tbsp good-quality cocoa powder, to serve; 250g mascarpone cheese; 50ml condensed milk; 250ml double cream; 100ml Marsala wine

Ingredients

Serves 6

450ml cold black coffee
50ml coffee liqueur
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

Cooking instructions

Pour the coffee into a shallow tray and mix in the coffee liqueur (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).
Meanwhile, put the mascarpone and condensed milk into a bowl and whisk until smooth.
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.
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.
Using a fine grater, grate a layer of chocolate directly over the sponge fingers. Add 2 tablespoons of the mascarpone mixture to each glass.
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.
Before serving, use a small tea strainer to dust cocoa powder over the surface.

Tips: If you have more time, put these pots into the fridge for an hour or two before serving; the flavours really come together and they will be even more delicious.