chocolate sponge and coffee cream tiramisu

  • 1½ cups (375ml) single (pouring) cream
  • ½ cup (80g) icing (confectioner’s) sugar 
  • ¾ cup (180ml) espresso, cooled 
  • 1 x 150g store-bought chocolate sponge cake, cut into 8 rounds 
  • Dutch cocoa, sifted, for dusting
  1. Place the cream, sugar and ¼ cup (60ml) of the coffee in a medium bowl and whisk until soft peaks form. Set aside. 
  2. Place the remaining coffee in a shallow dish. Dip 4 of the sponge rounds into the remaining coffee and place in the bases of 4 x 1½-cup-capacity (375ml) glasses.
  3. Divide half the cream mixture between the glasses. 
  4. Dip remaining sponge rounds into the coffee and place on top of the cream mixture. 
  5. Spoon over the remaining cream mixture and dust with cocoa to serve. Serves 4.
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