EASY TIRAMISU

Servings : 6
Time Prepartion : 30 minutes

Ingredients :

Leftover Chocolate sponge cake
570 ml double cream
250g mascarpone
80g icing sugar
75ml marsala / kahlua or 2 tbs rum
300ml strong coffee, made with 2 tsp coffee granules and   300ml boiling water
25g chunk dark chocolate
2 tsp cocoa powder

 How To Make :

1. Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the    consistency of thickly whipped cream
2. Put the coffee into a shallow dish and dip in a few sponge cake at a time, turning for a few secs until they are    nicely soaked, but not soggy. Layer these into your glass until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.