Best ever tiramisu

Ingredients

• 568ml pot double cream
• 250g tub mascarpone
• 75ml marsala
• 5 tbsp golden caster sugar
• 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
• 175g pack sponge fingers
• 25g dark chocolate
• 2 tsp cocoa powder

Directions

• 1.

  Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.

• 2.

  Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

• 3.

  Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.

• 4.

  Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

• 5.

  Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.

• 6.

  To serve, dust with the cocoa powder and grate over the remainder of the chocolate.