Chocolate Cappuccino Tiramisu
Erik Houlihan-Jong
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  • 3 Egg Whites
  • 4 35g Divine Cappuccino Chocolate Bars
  • 250g Mascarpone Cheese
  • 4 tsp CafĂ© Direct Machu Picchu Instant Coffee
  • 125ml Boiling Water
  • 1 tsp sugar
  • 45ml FAIR Spirits Fairtrade Rum
  • 200g Italian Sponge Fingers
  • 100g whipped cream
  • In a medium bowl beat the egg whites into soft peaks.
  • Melt three 35g Divine Cappuccino Chocolate bars. Leave to cool.
  • Make the coffee with the water, add the sugar and rum.
  • Arrange half of the sponge fingers in the bottom of a square baking tin. Spoon the coffee mixture over the sponge fingers.
  • Whip the Mascarpone cheese, add the chocolate and fold in the egg whites.
  • Dollop half of the cream mixture over the sponge fingers. Add the whipped cream to the other half.
  • Use the remaining sponge fingers to cover the cream mixture. Repeat with the remaining extra whipped cream mixture
  • Grate and shave the remaining chocolate bar and sprinkle over the top and chill for at least two hours.
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