Lightly grease and line a 900 g/2 lb loaf
tin (pan) with clear film (plastic wrap). Put the mascarpone and sugar
in a large bowl and beat for 1 minute. Stir in 30 ml/2 tablespoons of
the coffee and mix well. Whip the cream with 15 ml/1 tablespoon of the
liqueur until it forms soft peaks. Stir a spoonful into the mascarpone,
then fold in the rest. Spoon half the mixture into the loaf tin and
smooth the top.
Put the remaining strong brewed coffee and
liqueur in a shallow dish just wider than the biscuits, dip one side of
each biscuit into the coffee mixture, then arrange on top of the
mascarpone mixture in a single layer. Spoon the rest of the mascarpone
mixture over the biscuit layer and smooth the top.
Dip the remaining biscuits in the coffee
mixture and arrange on top. Drizzle any remaining coffee mixture over
the top. Cover the dish with clear film and chill for at least 4 hours.
Carefully turn the tiramisu out of the loaf tin and sprinkle with grated
chocolate and cocoa powder; serve cut into slices.
Cook's Tip: Mascarpone is a silky
textured, soft, thick cream cheese, originally from Lombardy, and made
with cows' milk.