Arctic Mocha Tiramisu
2 hours chilling
What to do:
Whisk together the double cream, mascarpone and sugar to a medium peak.
Pour the Arctic Iced coffee and kahlua, if using, into a wide shallow bowl or baking dish. Put half of the sponge fingers into the liquid and turn them over so they get a good covering of coffee. Lay them in the bottom of your dish and spoon a further 3tbsp of coffee over.
Spread half of the cream mixture over the sponges and use a small sieve to give an even cover of cocoa.
Repeat the process of dipping the remaining sponges and make another layer then drizzle with another 3tbsp of coffee.
Pour the remaining coffee into the cream mixture and whisk again until its thick.
Spread this mixture on top of the exposed sponges and refrigerate for at least 2 hours or overnight.
When ready to serve cover the top with the remaining cocoa.