No Bake Choc Crunch Tiramisu
No Bake Choc Crunch Tiramisu. (Gluten & wheat free, egg free, yeast free, no artificial colours or flavours and fructose friendly.)
Use an electric beater to mix the cream and sugar in a bowl until firm peaks form then carefully fold marscapone cheese into mixture until well combined.
Spread a base layer of the cream mixture on the base of a small square dish (20cmx20cm) to help cookies sit firmly as you form the dessert.
Quickly dip 6 cookies individually into the warm espresso and place on the cream base face up.
Cover with a layer of cream mixture, another layer of six moistened cookies, a layer of cream mixture and add the last four cookies.
Once all cookies are in place, cover with the rest of the cream mixture & refrigerate for 6 hours (or overnight).
Before serving dust with cocoa powder and add grated white chocolate or chocolate curls. (Can also be served with fresh raspberries)
Hint: To make chocolate curls, shave block chocolate with a vegetable peeler & drop directly onto the top of the Tiramisu.