Donal Skehan’s Irish coffee, hazelnut and chocolate tiramisu

Method

1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside.

2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate.

3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days.