I read about 6 recipes and then combined them into this:
Ingredients:
1x tub marcapone (250g)
1x 250ml double thick cream ( I only used about 200ml whipping cream because its thinner)
150g sugar
A tot of rum (or amareto or marsala wine, something to that effect)
1 1/2 cup strong coffee (I wanted decaf so I used a good brand of instant decaffeinated coffee)
2 tsp cocoa powder
1x big pack boudoir / finger biscuits
Method:
Let the marscapone and cream reach about room temperature or the cheese will lump up when you beat it. Beat with half of the sugar and the cream. Castor sugar dissolves faster and better, so use that if you can, but I didn't.
Then make your coffee and add the rest of the sugar there to dissolve, stir it and let it also cool a little.
Get a dish that can fit in 2 layers of your biscuits, try see how they fit when they are dry first.
Dip the biscuits for about 2 seconds into the coffee until they have liquid all over them and shake it off before putting it in the dish so that it doesn't leak liquid everywhere.
First layer: Half of the biscuits dipped and laid down next to each other to cover the bottom of the dish.
Second layer: Half of the creamy mixture spread over the biscuits. Sprinkle over 1 tsp cocoa powder.
Third layer: Do another coffee-dipped biscuits layer.
Fourth layer: The creamy mixture again sprinkled with the last of the cocoa.
Put it in the fridge to set for about 2 hours to set.
Cut into pieces and scoop out.
To serve more easily you could also make little mini-tiramisu's in ramekins or dessert glasses.
Enjoy.
