Espresso coffee gin liqueur with madeira cake and creamy mascarpone cheese
2 x 280g Madeira Cakes
80ml Espresso Coffee Gin Liqueur
300ml Strong Coffee, hot
500ml Double Cream
25g Soft Brown Sugar
2 tsp Vanilla Essence
30g Icing Sugar
50g Dark Chocolate
1 heaped tsp Instant Ground Coffee
Dissolve the brown sugar in the coffee and add the gin liqueur.
Cut the Madeira cakes in half, then cut the halves into 4 slices.
Put the mascarpone into a large bowl and break up with a fork.
Add the cream, vanilla essence and icing sugar and, with a whisk, combine until thick and smooth.
Put 250g of this mixture in another bowl and whisk through the instant coffee. This will be for the top of the tiramisu.
Finely grate the dark chocolate.
Dip some slices of the cake in the coffee mix and line the bottom of a glass serving dish with them.
Spread over half of the mascarpone cream mixture, then sprinkle over some of the grated chocolate.
Dip more of the slices in the coffee and repeat with the cream and chocolate.
Top this with another layer of the dipped cake slices, then with the coffee cream.
Finally, sprinkle over some grated chocolate.
Cover and refrigerate for a few hours before serving.