This quick egg-free version of the delicious dessert is made even more appealing with the addition of some creamy Irish whiskey
- 2tsp instant coffee granules
- 2tbsp Marsala wine
- 50g dark chocolate chips
- 225g marscarpone cheese
- 4tbsp Irish cream whiskey, such as Baileys
- 2tbsp icing sugar
- 250ml double cream
- 1/2tsp vanilla extract
- 8 sponge finger biscuits, each broken into three pieces
- 1tsp cocoa powder, to serve
Put the coffee and 100ml/31/2fl oz/scant 1/2 cup water in a shallow bowl and mix until dissolved, then stir in the Marsala wine and set aside. Put the chocolate chips in a food processor and pulse until finely chopped.
Put the mascarpone, Irish cream and icing sugar in a large bowl and beat, using an electric mixer, for 1 minute until combined. Put the cream and vanilla extract in another bowl and whip until soft peaks form (no need to clean the beaters first), then fold it into the mascarpone mixture.
Dip half of the biscuit pieces in the coffee mixture and transfer them to the base of four glasses or bowls. Spoon half of the chocolate, then half of the mascarpone mixture, over the biscuits. Dip the remaining biscuit pieces in the coffee and layer again with the remaining chocolate and mascarpone. Serve dusted with the
Top tip for making Tipsy 10-minute tiramisu
Simply leave out the Irish whiskey for an alcohol-free dessert