Espresso, mascarpone and cream cheese tiramisu

For the biscuit layer, pour the prepared espresso into a bowl and allow to cool, before adding the rum. Dip the biscuits into the espresso mixture, taking care not to soak them for too long. Cover the surface of a 1,5-litre baking dish with a first layer of soaked finger biscuits.

For the filling, beat the cream cheese and 100g icing sugar in a medium mixing bowl, 1 minute, and fold in the mascarpone very gently as it separates easily. Spread a thick layer of the mascarpone mixture over the biscuit layer, place another layer of soaked biscuits over the first layer and spread the mascarpone mixture on top. Refrigerate and allow to set, about 2 hours.

For the topping, pour the fresh cream into a bowl and whisk until the cream reaches stiff peak stage. Fold in the 60ml (4 tbsp) icing sugar, cream cheese and vanilla essence. Fit a plain 1cm round nozzle onto a piping bag. Scoop the cream cheese mixture into the bag and pipe even blobs onto the mascarpone layer, sieve the cocoa powder over and serve immediately or store, covered, in the fridge for up to 2 days.