leftover or store-bought chocolate cake(for a gluten-free version of this recipe, use chocolate cake made with gluten-free flour)
250gmascarpone cheese
600mldouble cream
3/4cupicing sugar
3/4tspvanilla essence
cocoa powder for dusting
Instructions
Whisk double cream and mascarpone cheese in a large mixing bowl until well mixed.
Add icing sugar gradually while whipping followed by 160ml of the coffee and vanilla essence. Whisk all of them together until you achieve a soft peak.
Seal the bowl with plastic wrap/cling film and place in the refrigerator.
Layer the base of your 140ml jars with crumbled chocolate cake. Press the cake into the base of the jars with a spoon. Drizzle the remaining 80ml of coffee onto the cake.
Top a generous serving of the cream, mascarpone and coffee mix over the cake.
Dust your tiramisu jars with cocoa powder and place in the refrigerator for at least 30 minutes before serving.