550 ml fresh cream
5 tbsp golden brown caster sugar
300 ml of fresh made coffee
2 tbsp Amaretto liqueur
175 gr sponge fingers
Whisk in a bowl the cream, Mascarpone and sugar until it looks like a solid thick cream – I do this with a whisk and not in a food processor or a blender, from experience you get a richer cream and it’s good for your arm muscles. Make 300 ml of fresh coffee out of 2 tablespoons of coffee and mix it with the Amaretto in a bowl. Put a pot, bowl, jar (or as I did) vase ready to make the tiramisu. Dip the sponge fingers in the coffee with Amaretto, they should not be limp. Cover the bottom with sponge fingers, then the cream with Mascarpone, then a layer of cocoa powder, do this with a strainer. Repeat this until you’ve reached the top. Cool 2-4 hours in the refrigerator (can be longer – up to 2 days) and top it off with shaved dark chocolate.