INGREDIENTS
Serves 4

• 350 g mascarpone
  
  
• 2 teaspoon vanilla extract
  
  
• 6 tablespoons Marsala brandy or Tia Maria
  
  
• 350 ml strong Coffee or espresso, cooled to room temperature
  
  
• 250 ml Single Cream
  
  
• 6 tablespoons icing sugar
  
  
• 24 savoiardi biscuits sponge fingers
  
  
• bar of 70% Chocolate
  
  
• cocoa powder

PREPERATION

1. Whisk the mascarpone with the vanilla and Marsala and 50ml Lavazza Espresso from your Lavazza Espresso Machine,(Double capsule) until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
   
   
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
   
   
3. Line a serving dish with 12 sponge fingers. Spoon the  half mascarpone mix over biscuits. Add the  next 12 biscuits and spoon over the balance of the mascaporne mix.Refrigerate for 20 minutes to allow the flavours to infuse.
   
   
4. Remove the Tiramisu from the fridge. Take the chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.