400g pack Barker’s Chocolate Patisserie Filling
1 tablespoon Coffee liqueur
1 1/4 cup strong espresso coffee, cooled
1 cup cream
250g mascarpone
1 pkt (250g) Italian sponge finger biscuits
Whisk together the Barker’s Chocolate Patisserie Filling with the coffee liquor and 1/4 cup of the cold coffee and set aside.
Whip cream until just thickening then gently fold through the mascarpone and then the chocolate-coffee mixture to create a tiramisu mixture..
Pour the remainder of the coffee into a shallow dish and break biscuits into 2 and quickly dip into the cold coffee then place in the base of serving glasses or coffee cups.
Place a large spoonful of the tiramisu mixture over the biscuit then repeat with another layer of biscuit dipped in coffee and top with more of the tiramisu mixture.
Chill for 1 hour before serving.
 For a gluten free version, make or buy your own sponge finger biscuits using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)
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Chocolate Tiramisu Cups
