Neven Maguire's Tiramisu

INGREDIENTS

• 250ml Freshly Brewed Strong Espresso Coffee (made with 4 Simply Better Coffee Pods) left to cool
• 4 Simply Better Free Range Corn Fed Large Eggs
• 250ml Simply Better Single Source Irish Jersey Cream
• 1 Simply Better Handmade Belgian Dark Chocolate Bar, to grate
• Simply Better Single Estate Cocoa Powder, to dust
• 250g Mascarpone Cheese
• 100g Caster Sugar
• 30-40 Sponge Fingers
• 150ml Tia Maria or Kahlua

METHOD

1. Separate the eggs, putting the yolks in one bowl with the sugar and the egg whites in another.
2. Using an electric whisk, beat the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
3. Using a clean electric whisk, whisk the egg whites until soft peaks form, then fold this into the mascarpone cream.
4. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlua. Dip in enough of the sponge fingers to make an even layer in a 13 x 9 inch dish that is at least 2½ inches deep (alternatively you can use Martini glasses to create individual servings).
5. Top the sponge fingers with a half of the mascarpone mixture. Repeat the process again with the sponge fingers and place them in another even layer over the mascarpone mixture. Spoon over the remaining mascarpone cream to completely cover the layer of sponge fingers, then cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle.
6. To serve, remove the tiramisu from the fridge and dust with the cocoa powder and place in the middle of the table so that everyone can help themselves.