Karen's Kitchen: A delicious tiramisu from former MasterChef contestant

A little change this week as I’m making a dessert which I haven’t made for years, writes Karen Skewies.

I was spurred on to make a dessert, midweek, may I say, as my nephew Robbie was visiting me from Yorkshire. I made it with the Italian liqueur, Frangelico, made from hazelnuts but you can use any coffee-based drink, like Tia Maria or Marsala.

I hope you enjoy this wonderful Italian speciality. The following quantities are for six people, but can easily be halved if required.

Ingredients

■ 400ml double cream

■ 250g mascarpone

■ 75ml Frangelico (or liqueur of choice)

■ 5tbsp golden caster sugar

■ 300ml coffee, made with 2tbsp coffee granules and 300ml boiling water

■ 175g sponge fingers

■ 25g dark chocolate

■ 2tsp cocoa powder

Method

1. Put the double cream, mascarpone, Frangelico and golden caster sugar in a large bowl.

2. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly-whipped cream.

3. Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.

4. Using the coarse side of a grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

5. Cover and chill for a few hours or overnight. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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