Blackberry Tiramisu with Chocolate Sauce

• hot strong black coffee150ml ml
• dark brown muscovado sugar↗50g g
• Marsala↗50ml ml
• mascarpone↗250g g
• vanilla bean paste↗1 tsp
• granulated sugar↗50g g
• milk↗2 tbsp
• double cream↗300ml ml
• ladyfinger biscuits175g g
• blackberries↗200g g
• cocoa powder↗25g g

  or grated dark chocolate

• dark chocolate↗100g g

  coarsely chopped

Step-by-step instructions

1. 1

   Mix the coffee and muscovado sugar, stirring until the sugar dissolves. Set aside to cool, then add the Marsala.

2. 2

   Meanwhile, whisk the mascarpone, vanilla, granulated sugar and milk together with an electric whisk until smooth. In a separate bowl, whisk the double cream with the same whisk until soft peaks form. Gently fold it into the mascarpone mixture.

3. 3

   Set aside 4 tbsp of the coffee mixture. Dip one third of the ladyfinger biscuits into the remaining coffee mixture and use them to line the bottom of a 1.5‑liter glass dish – a rectangular dish works better, but any shape will do, you may need to break some biscuits. Spread one third of the mascarpone mixture and sprinkle with half of the blackberries. Repeat the layers, finishing with mascarpone. Sift the cocoa powder over the top or sprinkle with grated chocolate.

4. 4

   Chill for at least 3 hours. It will stay chilled throughout the day. When serving, gently warm the reserved coffee mixture with the chopped chocolate, stirring until smooth. Spoon a little warm sauce onto plates and top with a portion of the tiramisu.