Chocolate Spiced Tiramisu

Name: Chocolate Spiced Tiramisu
Yield: 8
Ingredients: 2 cups boiling water; 2-3 tbsp instant coffee; 250g mascarpone cheese; 500ml thickened cream; 60g caster sugar (reduce to 50g if using sugar coated Ssavoiardi); 10g Gewürzhaus Chocolate Spice, plus extra to serve (at least 5g); 250g pack Savoiardi biscuits (Italian sponge fingers); 40g good quality dark chocolate (50% cocoa solids or more), grated; Cocoa powder, to dust

Easy

2.5+hrs

Chocolate Spiced Tiramisu

Servings

Prep Time

20–30 minutes

Rest Time

2 hours

Ingredients

2 cups boiling water
2-3 tbsp instant coffee
250g mascarpone cheese
500ml thickened cream
60g caster sugar (reduce to 50g if using sugar coated Ssavoiardi)
10g Gewürzhaus Chocolate Spice, plus extra to serve (at least 5g)
250g pack Savoiardi biscuits (Italian sponge fingers)
40g good quality dark chocolate (50% cocoa solids or more), grated
Cocoa powder, to dust

Directions

Pour the boiling water over 2-3 tablespoons of instant coffee in a shallow bowl, then place it in the refrigerator to cool to room temperature.
Using a stand or hand mixer, whisk mascarpone cheese, thickened cream and sugar until light and fluffy. Separate a third of the mixture into a smaller bowl. Add the Chocolate Spice, stirring gently to combine.
Have your square dish, trifle bowl* or other serving vessels ready.
To assemble, dip in a few sponge fingers into the coffee at a time, turning for a few seconds until they are nicely soaked, but not soggy or falling apart.
Layer these into your dish until you have covered the bottom of the dish.
Spread the plain mascarpone cream mixture evenly over the biscuit layer with a spatula. Then, spread the Chocolate Spiced cream and sprinkle the grated chocolate on top. Repeat the layering process until the biscuits, creams and chocolate are all used up. Dust with cocoa powder and extra Chocolate Spice and place in the refrigerator for 2 hours, or until ready to serve.