Rick Stein’s last-minute cheat’s tiramisu recipe
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Ingredients
150ml whipping or double cream
250g mascarpone, at room temperature
40g icing sugar, sifted
50ml Baileys or Marsala
150ml espresso coffee, cooled
8–12 sponge fingers or 4 trifle sponges
Cocoa powder, for dusting or a chocolate flake, crumbled
Method
Lightly whip the cream in a bowl until it’s only just starting to thicken.
Whisk the mascarpone with the Baileys or Marsala to soften, add the icing sugar, then fold into the cream.
Pour the coffee into a separate bowl. Dip the sponges into the coffee and then divide half of them between 4 glasses or small bowls.
Add half the cream mixture, again dividing it between the bowls, then repeat the layers of sponge and cream. Dust generously with cocoa powder or crumbled chocolate.
Refrigerate until ready to serve or serve immediately if making at the last minute.
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