Step 1: Prepare the Coffee Mixture

Pour 2 1/4 cups of boiling water into a mixing bowl. Add 2 to 3 tablespoons of instant coffee powder and stir until dissolved. Set aside to cool completely.

Step 2: Prepare the Mascarpone Cream Base

In another bowl, combine 3/4 cup of icing sugar with 3 eggs. Beat this mixture with an electric mixer for 5 minutes until it becomes smooth and thick.

Step 3: Combine Mascarpone Cheese with Egg Mixture

Add 500g of mascarpone cheese to the egg and sugar mixture. Beat with the electric mixer until just combined and smooth.

Step 4: Assemble the First Layer of Tiramisu

Take a large baking dish (approximately 30cm x 20cm and 5cm deep). Gently dip each Italian sponge finger biscuit into the cooled coffee mixture, allowing it to soak up the coffee. Arrange the soaked biscuits in a single layer at the bottom of the baking dish, trimming them if necessary to fit.

Step 5: Add the First Layer of Mascarpone Cream

Spread about half of the prepared mascarpone cream mixture evenly over the layer of coffee-soaked biscuits.

Step 6: Assemble the Second Layer

Repeat the process by adding another layer of coffee-soaked sponge finger biscuits on top of the mascarpone cream. Then, spread the remaining mascarpone cream mixture over the second biscuit layer, ensuring it's evenly distributed.

Step 7: Chill the Tiramisu

Cover the baking dish tightly with cling wrap. Refrigerate for a minimum of 6 hours, or preferably longer (e.g., overnight), to allow the Tiramisu to set properly and for the flavors to meld.

Step 8: Garnish and Serve

Once chilled and set, remove the Tiramisu from the fridge. Sprinkle a generous amount of broken or grated chocolate over the top before serving.

• Ensure the coffee mixture is completely cooled before dipping the biscuits to prevent burning your fingers.

• For a firmer Tiramisu, refrigerate for longer than the minimum 6 hours, ideally overnight.

• If mascarpone cheese is unavailable, you can substitute with a good quality, softened Philadelphia-style cream cheese.

• Add a quarter cup of coffee-flavored liqueur (like Kahlúa) or Marsala wine to the coffee mixture for an alcoholic kick.

• Instead of broken or grated chocolate, you can dust the top with cocoa powder for a traditional finish.