Maltesers® Tiramisu

Instead of several layers of sponge fingers and heavy mascarpone, I have chosen to use the light chocolate crunch of Maltesers and softly whipped cream to deliver a perfectly indulgent dessert.

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   1. Tip the coffee and liqueur into a wide, shallow dish.
   
   2. With the help of a rolling pin, lovingly bash the Maltesers until broken. Aim for a mixture of rough chunks as well as chocolate powder- a couple of well-aimed hits will do the trick.
   
   3. Break the biscuits in half and sit in the coffee mixture.
   
   4. Whip the creams and icing sugar with an electric hand whisk until soft peaks form.
   
   5. Start layering the Tiramisu into serving dishes or large wine glasses with a soaked biscuit layer at the bottom, followed by a layer cream, then a layer of broken Maltesers, then the remaining cream.
   
   6. Sieve over a little cocoa powder, sprinkle on some crushed Maltesers and refrigerate for at least 30 minutes.
   
   7. Serve cold.
   
   This Maltesers recipe is by Harry Eastwood