Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.