Neven Maguire's Christmas Tiramisu

INGREDIENTS

• 450ml Espresso made with Simply Better Coffee (freshly brewed & left to go cold)
• 3 Tbsp Caster Sugar
• 6 Tbsp Amaretto Liqueur (or to taste)
• 1 Muzzi Pandoro, cut into slices
• 500g Mascarpone
• 1 Carton Simply Better Irish Made Vanilla Bean Fresh Custard
• 2 Cartons Simply Better Single Source Irish Jersey Cream
• 2 Tbsp Cocoa Powder
• 1 Bar Simply Better Venezuelan Milk Chocolate, finely chopped

METHOD

1. Mix the espresso, caster sugar and amaretto, to taste in a shallow dish.
2. Beat together the mascarpone and custard into a separate bowl. Whip the cream and then using a spatula fold half into the mascarpone mix. The remainder will be used to decorate.
3. Soak pieces of the Pandoro into the coffee mixture and use to line a trifle bowl. Spread half the mascarpone mixture on top. Repeat these layers and finish with a layer of the Pandoro. Dollop the rest of the cream on top and then dust with the cocoa powder. Chill for at least 2 hours and up to 2 days is fine. Scatter over the Venezuelan chocolate to serve.