Tiramisu

10 servings, can be made day before and kept in the refrigerator

Preparation:

1. In large bowl, with whisk or fork, beat mascarpone cheese, 60 g icing sugar, 3 tablespoons coffee liqueur and two-thirds of grated chocolate.

2. In small bowl, whip 300 ml double or whipping cream until stiff peaks form. With a spatula, fold cream into cheese mixture.

3. In small bowl, stir coffee essence, remaining coffee liqueur and 2 tablespoons water.

4. Place 4 sponge fingers in bottom of large glass bowl, brush with 2 tablespoons of coffee essence mixture. Spoon one-third of cheese mixture over sponge fingers, gently pressing them into cheese mixture. Brush sponge fingers with remaining coffee essence mixture. Sprinkle remaining grated chocolate over dessert, reserving 1 tablespoon for decoration.

5. In small bowl, whip remaining cream with remaining icing sugar until stiff peaks form.

6. Spoon whipped cream into piping bag with large star tube. Pipe large rosettes on top of dessert.

7. Sprinkle reserved grated chocolate over whipped cream rosettes. Leave dessert in refrigerator until chilled and flavors are blended ( at least 4 hours).