100 ml prepared espresso coffee
160 ml Cointreau or orange liqueur
300 ml thickened cream
¼ cup icing sugar mixture
250 g mascarpone
¾ cup finely grated dark chocolate, plus extra to serve
12 sponge fingers or savoiardi biscuits
- Put espresso and Cointreau in a small flat ceramic dish, stirring to combine. Set aside.
- Put cream and sugar in the bowl of an electric mixer and beat until soft peaks form. Beat in mascarpone until thickened.
- Spoon 1/3 of the cream mix into the base of four 1½-cup capacity serving glasses. Top with a layer of grated chocolate. Dip 1/2 of the sponge fingers quickly into coffee mixture (just enough to cover, not to soak), and place on top of chocolate layer, breaking to fit. Spoon over 1/2 of the remaining cream, then repeat with chocolate layer and dipped biscuit layer. Top with remaining cream and refrigerate for 15 minutes. Serve tiramisu topped with grated chocolate.