Individual Tiramisu

1 cup full fat cream

1/2 cup sugar

225 g mascarpone cheese

1/4 cup marsala

1 1/2 cups espresso coffee

1/4 cup brandy or frangelico liqueur

18 store-bought ladyfingers

60 g good-quality bittersweet chocolate, finely chopped or shaved

Good-quality unsweetened cocoa powder, for dusting

METHOD

Place 6 large martini glasses in the freezer or refrigerator to chill.

In a large bowl, whip the cream to soft peaks, then add the sugar and whip 10 to 15 seconds longer, just until sugar is thoroughly mixed through.

In a separate large bowl, whisk the mascarpone and marsala together until smooth and creamy. Gently fold a third of the whipped cream into the mascarpone, to lighten. Fold in the remaining whipped cream to combine.

Remove the martini glasses from the freezer or refrigerator. Stir the coffee and brandy together in a small bowl. One at a time, dip the ladyfingers into the coffee-brandy mixture twice, taking care not to leave them in more than 5 seconds or they may fall apart. Place one ladyfinger into each martini glass, pressing down so it fits snugly into the bottom of the glass. You may need to break it in half to make it fit.

Spoon a third of the mascarpone-cream mixture over the ladyfingers, then sprinkle with a third of the chocolate. Top with another layer of soaked ladyfingers, and repeat layering two more times, ending with a layer of cream. Dust lightly with cocoa powder passed through a fine sieve. Cover each glass with plastic wrap and chill for at least 3 hours or overnight.