Last week I reached the rip old age of 23 (pre-orders walking stick). To celebrate this joyous of joyful days the Other Half, instead of making me a usual birthday cake, decided to make a Tiramisu cake for me which is hands down one of my all time favourite desserts. So having stuffed my face with it I demanded the recipe to share with you lovely lot.
200g tub mascarpone cheese
75g (3oz) caster sugar
60ml (4tbsp) Marsala wine
150g (5oz) plain chocolate, melted
300ml (1/2pt) double cream
150ml (1/4pt) strong black coffee, use the good stuff if you can, not instant.
45ml (3tbsp) coffee liqueur, such as Tia Maria
24 sponge fingers
Chocolate curls to decorate
Place the mascarpone cheese in a large bowl and beat in the sugar and Marsala wine. Stir in the melted chocolate.
In a separate bowl, softly whip two-thirds of the cream. Fold the cream into the chocolate mixture.
Line a 900g (2lb) loaf tin with clingfilm. Mix together the coffee and coffee liqueur. Trim 8 of the sponge fingers to fit the base of the tin. Dip each trimmed sponge finger into the coffee mixture, then place in the base of the tin.
Spread over half the chocolate cream, then top with 8 more sponge fingers dipped in the coffee mixture.
Spread over the rest of the chocolate cream and cover with the rest of the dipped sponge fingers pressing down gently. Cover with clingfilm and foil. Chill in the fridge overnight.
To serve, turn out on to a plate. Softly whip the rest of the cream and spread over the top of the terrine. Decorate with chocolate curls.