Cadbury Chocolate Tiramisu

Ingredients

· 3/4 cup espresso or strong plunger coffee

· 2/3 cup Marsala

· 250g packet Italian sponge finger biscuits

· 75g Cadbury Dark Cooking Chocolate, coarsely grated

· 300ml thickened cream

· ¼ cup (40g) icing sugar mixture, sifted

· 2 cups (500g) mascarpone cheese

· 1 tablespoon Marsala, extra

· Cadbury Flake Garnish

Method

Combine coffee and 2/3 cup of Marsala and cool. Dip both sides of half the biscuits in coffee mixture.

Line an 8 cup dish or loaf pan 25cm x 13cm with baking paper and foil. Place soaked biscuits in a single layer over base of dish. Sprinkle generously with half the grated chocolate.

Beat the cream and icing sugar in a bowl until soft peaks form. Fold in mascarpone and one tablespoon of Marsala.

Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in coffee mixture; place over cream layer. Top biscuits with remaining grated chocolate and remaining cream mixture. Cover, refrigerate for at least 4 hours or over-night. Decorate with Cadbury Flake Garnish and serve.

Tiramisu Tips:

Tiramisu is best made a day ahead. Store covered with aluminum foil and refrigerate.

*For a delicious summer twist, simply fold raspberries through the cream mixture.