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    Tiramisu pots

    by Martha Collison

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2 generously

    Ingredients

    100ml strong brewed coffee
     50ml Marsala wine
     1 British Blacktail MediumFree Range Egg
    25g caster sugar
    125g mascarpone
    150ml double cream
    10 savoiardi, or Cooks’ Ingredients Sponge Fingers
    2 tbsp cocoa powder

    Method

    1. Pour the coffee into a small, shallow bowl and stir in the Marsala wine.

    2. In a separate bowl, beat the egg and caster sugar together for a few minutes using an electric whisk until really light and fluffy. (The mixture should double in volume.) Add the mascarpone and double cream and whisk again until the mixture has thickened and no lumps of mascarpone remain.

    3. Have two tumblers, attractive glasses or even glass jars ready for assembly. Break a few of the biscuits in half and dunk each one in the coffee mixture for 3 seconds. Cover the bottom of each glass with 3 soaked biscuit halves. Spoon a few tbsps of the cream mixture over the top and dust with cocoa powder.

    4. Repeat the process to create layers, continuing until you have used up all the biscuits and cream mixture. Finish with a dusting of cocoa powder. Enjoy immediately, or chill for a few hours to firm up.

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