Tiramisu bomb
Ingredients
* 2 tsps instant coffee granules
* 1 tblsp caster sugar
* 1 cup boiling water
* 1 / 4 cup coffee-flavoured liqueur
* 250g packet sponge finger biscuits
* Milk chocolate curls, to serve
* Filling:
* 1 tsp gelatine
* 1 tblsp water
* 300ml tub thickened cream
* 1 tblsp caster sugar
* 250g tub mascarpone
* 100g milk eating chocolate,finely chopped
1. Line a medium glass bowl (10-cup capacity) with plastic wrap, allowing 10cm of wrap to hang over side.
2. Combine instant coffee, caster sugar and boiling water in a medium bowl. Stir until sugar is dissolved. Add coffee-flavoured liqueur. Cool.
3. Meanwhile, to make filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until gelatine is dissolved. Remove.
4. Beat thickened cream and caster sugar in a small bowl of electric mixer until soft peaks form. Add mascarpone and beat until just combined. With motor operating, beat in gelatine mixture. Stir in milk eating chocolate.
5. Dip three sponge finger biscuits, one at a time, into coffee mixture and line base of prepared bowl. Cut 2cm from the ends of remaining biscuits and reserve. Dip biscuits
in coffee mixture and stand upright around the side of the bowl, with the cut end facing upwards. Pour in prepared filling. Smooth top
