Easy to do, Tiramisu

Like most of Britain, down here in Devon we've been having a bit of a heatwave.  I know, it's not like 104 in the shade but it's hot for us, so I decided to make something nice and cool for a treat.  I mean, who wants to fire up the oven in an inferno?  

I found these tasty chocolate sponge fingers at the supermarket and they inspired me to whip up a really quick and easy treat, Tiramisu.  This version comes together in no time at all. Unlike the traditional recipe there are no raw eggs involved, only a few simple ingredients.  You just soak, whip, dust, and chill.

Here's what you need:

8 x 8 baking tin or similar size container

1 cup (225 ml) double cream  
1 cup (225 g)  mascarpone cheese - room temperature
1/3 cup (80 ml) caster sugar
1 or 2 teaspoons vanilla extract, I like lots of vanilla
2 Tablespoons brandy - optional, if you don't want it boozy leave it out
1 cup strong coffee - let it cool a bit before using
1 package of lady fingers or sponge fingers - see above
Cocoa powder for dusting

Place the brandy into the square tin and lay the sponge fingers in a layer completely covering the base of the tin. 

Spoon the coffee over the layer of sponge fingers a little at a time allowing a moment or two for the the coffee to be absorbed.  Continue spooning and soaking the sponge fingers until they become squidgy but not so soft they break up. 

Set the tin aside and make the filling:

Put the double cream, sugar, and vanilla into a large mixing bowl.  Using an electric mixer, whip until the cream forms soft peaks. 

Add the mascarpone cheese and whip until the mixture is thick, smooth, and forms stiff peaks. 

Spread the mascarpone-cream filling over the sponge fingers in the tin.  

Using a fine sieve, dust the top of the filling with 2-3 tablespoons of cocoa.

Chill for at least 2 hours, overnight is even better, but who can wait that long!