Without the coffee and marsala I’m not sure I can really call this pudding a tiramisu but the soaked sponge fingers and fluffy marscapone layers still remain so, so does the title. I’ve added layers of melted Caramilk and Biscoff spread because here, more is more. The chocolate hardens a little which gives a little fudgy texture to the pudding. I suggest at least four hours resting fridge time for the tiramisu but it keeps well for 24 hours so can be made a day in advance.
90g Caramilk, broken up
200g Biscoff spread
250g mascarpone cheese
1 teaspoon vanilla extract
75g golden icing sugar, sifted
2 large eggs, separated
150ml double cream
80ml dark rum
200g pack sponge fingers (you probably won’t need all of them)
3 Lotus biscuits, crushed
Put the Caramilk and Biscoff spread in a bowl and either microwave in short bursts for about 1 minute until melted and smooth or place the bowl over a pan of gently simmering water and stir until melted, Leave to cool to room temperature.
Put the mascarpone, vanilla extract and icing sugar in a large bowl and beat gently to combine. Beat in the egg yolks. Whip the cream to floppy peaks and fold into the mascarpone mix.
Clean the whisk really well and whisk the egg whites to soft peaks. Carefully fold into the mascarpone cream.
Mix the rum and milk in a wide shallow bowl. Dip each sponge finger into the liquid for about 10 seconds and arrange them in a single layer in the base of a dish (a square or rectangle is the best shape to choose). Spoon over half the mascarpone mix and spread to the edges. Pour over about two thirds of the melted Caramilk and Biscoff. Dip the sponge fingers into the rum milk mix and arrange a second layer over the chocolate. Cover the sponge fingers with the remaining mascarpone. Drizzle over the remains of the Caramilk. Sprinkle with the crushed Lotus biscuits and chill for at least four hours.