Chocolate Cappuccino Tiramisu

Method

Step 1

In a medium bowl beat the egg whites into soft peaks.

Step 2

Melt three 35g Divine Cappuccino Chocolate bars. Leave to cool.

Step 3

Make the coffee with the water, add the sugar and rum.

Step 4

Arrange half of the sponge fingers in the bottom of a square baking tin. Spoon the coffee mixture over the sponge fingers.

Step 5

Whip the mascarpone cheese, add the chocolate and fold in the egg whites.

Step 6

Dollop half of the cream mixture over the sponge fingers. Add the whipped cream to the other half.

Step 7

Use the remaining sponge fingers to cover the cream mixture. Repeat with the remaining extra whipped cream mixture

Step 8

Grate and shave the remaining chocolate bar and sprinkle over the top and chill for at least 2 hours.