4 egg yolks

100g castor sugar

500g mascarpone cheese

150 ml cream whipped 

30 ml Kahlua or Tia Maria

1 packet Finger biscuits

1 sponge cake

90 ml strong coffee for brushing the sponge and dipping the biscuits 

150g Poetry Buttercrunch Toffee chopped 

cocoa powder for dusting

Beat the egg yolks and sugar until light and creamy, add the mascarpone and then fold in cream and 100g of the chopped toffee.(keep some toffee for decorating the top ) Add the Kahlua. Cut the sponge in half and use to line the base of a round tin and brush with coffee. Pour a third of the mascarpone mixture onto the sponge. Dip the biscuits into the coffee and place on top of the mascarpone, then another third of the mascarpone and then the sponge, brush with coffee and pour remaining mascarpone on top of the mixture and dust with cocoa powder. Decorate with remaining chopped Poetry Buttercrunch Toffee pieces. This dessert must be made at least one day before serving so that it can set. It can also be made and served in a dessert bowl. 

TIRAMISU means “little pick me up”