Chocolate Cappuccino Tiramisu

Prep Time

25 minutes

Chilling Time

2 hours

An Italian favourite using Divine ingredients. What's not to love about this recipe? For more recipe ideas follow Erik on Twitter @divinechocteers

Ingredients

  • 3 egg whites
  • 4x 35g Divine Cappuccino Chocolate bars
  • 250g mascarpone cheese
  • 4 tsp Café Direct Machu Picchu Instant Coffee
  • 125ml Boiling Water
  • 1 tsp sugar
  • 45ml FAIR Spirits Fairtrade rum
  • 200g Italian sponge fingers
  • 100g whipped cream

Method

1

In a medium bowl beat the egg whites into soft peaks.

2

Melt three 35g Divine Cappuccino Chocolate bars. Leave to cool.

3

Make the coffee with the water, add the sugar and rum.

4

Arrange half of the sponge fingers in the bottom of a square baking tin. Spoon the coffee mixture over the sponge fingers.

5

Whip the mascarpone cheese, add the chocolate and fold in the egg whites.

6

Dollop half of the cream mixture over the sponge fingers. Add the whipped cream to the other half.

7

Use the remaining sponge fingers to cover the cream mixture. Repeat with the remaining extra whipped cream mixture

8

Grate and shave the remaining chocolate bar and sprinkle over the top and chill for at least 2 hours.