Tasty Tiramisu

Serves 6

Ready in 20 minutes (better if left longer)

You can make this the day before you need it then keep it in the fridge.

• 2 heaped tbsp instant coffee
• 5 tbsp caster sugar
• 4 tbsp Brandy, Ameretto or Tia Maria
• 2 – 425g cans custard
• 500g tub mascarpone (Italian cream cheese)
• 200g packet sponge fingers
• 2 tsp cocoa powder

Spoon the coffee and sugar into a large shallow bowl and pour on 350ml boiling water. Add Brandy or Liqueur and stir well, leave to cool.

Tip the custard and mascarpone into a mixing bowl and beat until smooth. Spoon half of it into the base of a large serving dish (20 x 23 x 6cm) and spread to an even layer.

Dip the sponge fingers in the cooled coffee so they are well soaked then lay them all on top of the creamy custard in the dish. Cover and chill until needed – it keeps well for 24 hours.

To serve:  Dust with the cocoa through a sieve.

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