Tiramisu

Ingredients:

• 1-475g tub Mascarpone Cheese, softened

• 1 1/3 cup Heavy Cream

• 1/3 cup Sugar

• 1 tsp Vanilla Extract

• 2 cups Strong Coffee, room temperature

• 1 oz Dark Rum (Optional)

• Lady Finger Cookies (not the soft kind)

• 2 tbsp Cocoa Powder

Method:

1. In the bowl of a stand mixer add the heavy cream and whip to stiff peaks. You can also use a handheld electric whisk or whip it up by hand with a whisk, (disclaimer - it may take a long time). Transfer the whipped cream to another bowl and chill in the fridge while you prepare the other ingredients.

2. In the same bowl used to whip up the cream, add the mascarpone cheese and mix on medium speed for 1 minute, to quickly fluff. Add the sugar and vanilla extract and continue to mix until incorporated and the sugar is dissolved.

3. Remove the whipped cream from the fridge and gently fold it into the mascarpone mixture.

4. In a shallow dish (I prefer using a pie plate) add the cooled coffee and rum. Quickly dip all sides of a lady finger cookie into the coffee and place it into a glass casserole dish. Repeat with other cookies until one layer is complete.

5. Add approximately half of the mascarpone cream mixture to the dish and spread evenly. For a nicer presentation, use a paper towel and wipe the sides of the dish for a cleaner line of the filling.

6. Repeat step 4 for the second layer of coffee soaked lady finger cookies. Spread a thin layer of the mascarpone cream mixture on top of the final layer of cookies.

7. Add the remaining cream in a piping bag fitted with a decorative piping tip (I recommend the Wilton #1A for round peaks, or #1M for roses or swirls) and pipe the last layer of cream. (This step is optional and can be left out completely. Instead, you can add the remaining cream on top and smooth it out using an offset spatula.)

8. Add the cocoa powder to a sieve and dust it over the tiramisu.

9. Chill in the fridge for at least 2 hours before cutting into it.

10. Serve cold & enjoy.