This is a rich, delicious dessert that can be made well in advance.

Ingredients: (Serves 10)

• 125 g/4½ oz sponge finger biscuits
• 150 ml/5 fl oz strong black coffee
• 120 ml/4 fl oz Baileys or Tia Maria liqueur
• 3 egg yolks
• 2 tablespoons caster sugar
• 460 g/16 oz mascarpone cheese
• 150 ml/5 fl oz whipping cream, lightly whipped
• Cocoa powder, to dust

Method:

Line the base of a deep pie dish with the sponge fingers. In a bowl, combine the coffee and 3 tablespoons liqueur and pour over the sponge fingers.

In another bowl, combine the egg yolks and sugar and beat with an electric whisk until pale and thick. Beat in the mascarpone cheese, then gently fold in the whipped cream and remaining liqueur.

Spoon the mixture over the top of the sponge fingers and refrigerate overnight.

Dust with cocoa to serve. Refrigerate any remaining tiramisu for up to 2 days.