Tiramisu

INGREDIENTS
1 cold cup strong black coffee with 3 tablespoons of sugar added
1/2 cup Frangelico liqueur
250g pkt UNIBIC Sponge Fingers
200 ml tub Bulla Pure Cream
250g Wattle Valley mascarpone cream cheese
100g bar Cadbury’s dairy milk chocolate


STEPS
1. Mix the coffee with the Frangelico in a measuring jug.
2. Individually dip half the sponge fingers on both sides and arrange in a shallow glass dish 28 x 18cm.
3. Empty cream into mixing bowl and gradually fold in the mascarpone cream cheese.
4. Spoon half the mascarpone cream cheese mixture over the sponge fingers.
5. Dip the remaining sponge fingers in the coffee/ Frangelico liquid and arrange on top of the mascarpone cream.
6. Spoon the rest of the mascarpone cream mixture over the sponge fingers and using the back of a spoon, level the surface.
7. Cover with Glad Wrap and leave in fridge for 24 hours.
8. Before serving sprinkle grated chocolate over the tiramisu and leave at room temperature for at least 30 minutes before serving.

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