Instructions: 1 Break the white chocolate into a heatproof bowl and melt over a pan of simmering water. Remove from the heat and allow to cool. Roughly chop the milk chocolate.

2 Lightly whisk the cream until it forms soft peaks. Mix the mascarpone and icing sugar until smooth and softened.

3 Beat in the melted white chocolate and the chopped milk chocolate. Gently fold in the cream. Pour the liqueur and coffee into a shallow bowl and dip half the sponge fingers into the liquid. Use to line a glass serving bowl.

4 Cover the sponge fingers with half the mascarpone mixture. Top with the remaining sponge fingers followed by the remaining mascarpone mixture. 5 Chill the tirasmisu for at least an hour. Dust with cocoa to serve.

Variation: 1 For a Tiramisu Tart: Make the base using crushed gingernuts and butter, and spread into 20cm flan tin. Pour in the filling and place in the fridge to set. Dust with cocoa to serve.

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