TIRAMISU

Ingredients:

2 packets of Trifle Sponges
300ml very strong black coffee
150ml Tia Maria
400g Fresh custard (ready made!)
250g Mascarpone
142ml whipped double cream
1 small bar good dark chocolate – grated

When Sarah asked me to contribute a recipe this month my initial reaction was ‘Oh how wonderful’.  Then my children pointed out that baking wasn’t my strongest point – this I might add was accompanied by riotous laughter.  So for all those of you out there like me who are whizzes and complete domestic gods and goddesses when it comes to savoury food here is a wonderfully easy, guaranteed to delight recipe that will have everyone coming back for more.  Won’t it Sarah!

Method:

Mix the coffee and Tia Maria in a large jug.  Pour 1/3 into a shallow bowl to use later.  Arrange one packet of the sponges on the base of your chosen serving bowl.  Pour over the coffee and Tia Maria mix from the jug slowly to soak into the sponges ensuring they are soaked through.  Leave to stand.

In a large bowl mix the custard into the mascarpone this is best done a little at a time to ensure a smooth mixture.  Once thoroughly combined add the whipped double cream.  Spread half of the mixture over the trifle sponges.

Take 5-6 of the sponges and slice so they are half the thickness.  Dip briefly into the remaining coffee mix and layer on top of the cream mixture. If there is any of the coffee mix left mix it into the cream topping before spreading it over the second layer of soaked sponge.  Chill for several hours (overnight is best).  Before serving sprinkle the grated chocolate over the top.

This does look best served in a glass dish so you can see all the layers. My favourite dish is one which is 21.5cm x 16.5cm – the sponges fit in perfectly.