Tiramisu

1 plain sponge cake (or a packet of sponge or ‘boudoir’ fingers)

300ml very strong cold coffee

100ml marsala or amaretto

500ml double or whipping cream

2 cartons mascarpone cheese

40g icing sugar

100g grated dark chocolate (or 50g cocoa powder)

Get a large rectangular serving dish, about 10cm x 20cm and 5cm deep. Line the bottom with sponge. In a bowl or jug, mix the coffee with the marsala/amaretto. Pour ¾ of it over the sponge, ensuring all the bits are soaked equally.

In a large bowl, beat the cream until soft peaks are obtained. Add the mascarpone, breaking it up with a fork and mixing gently into the cream. Add the icing sugar, and the remainder of the coffee mix. Stir gently. Spoon this topping into little piles on the sponge, and spread it carefully, making sure you don’t drag bits of sponge up. Place in the refrigerator for half an hour.

Sprinkle with chocolate/cocoa and serve. Make sure you don’t turn your back on the table, or there’ll be none left for you.