Medium fat soft cheese
225 g, such as quark
1 teaspoons, level
25 g, preferably dark, at least 70% cocoa solids, finely grated
6 tablespoons, level, unsweetened
200 ml, boiling
8 individual, sliced in half horizontally
- Beat together the cheeses, sugar and vanilla extract until smooth. In a small bowl mix together the cocoa and chocolate and reserve 1 tbsp of the mixture for decoration.
- Add the coffee to the 200ml of boiling water in a shallow bowl. Line a 900g (2lb) loaf tin with clingfilm so that it hangs over the edges.
- Dip 4 pieces of sponge into the coffee and lay along the bottom of the tin. Spread a third of the cheese mixture over the top and sprinkle a third of the chocolate mixture over the cheese. Repeat with remaining sponge, cheese and chocolate ending with a layer of sponge. Fold over the clingfilm and chill for at least 2 hours or overnight.
- To serve, tip out the tiramisu, carefully remove the clingfilm and sprinkle with reserved chocolate mixture.