Tiramisu cake

1.Grease a 21cm x 10cm loaf pan. Line with baking paper, ensuring paper extends 5cm above rim of pan.

2.In a small bowl, combine coffee granules with boil water. Stir until dissolved. Set aside; allow to cool completely.

3.Using an electric mixer, beat egg yolks and sugar in a large bowl, until thick and pale. In a separate bowl, beat or whisk cream, until firm peaks form. Fold mascarpone into cream, until just combined. Using a balloon whisk or spatula, gently fold mascarpone cream mixture into egg mixture, until just combined.

4.Sprinkle gelatine over boiling water. Stir with a fork, until dissolved. Cool 5 minutes. Fold into cream mixture.

5.Meanwhile, place dark and white chocolate in separate microwave-safe bowls. Microwave, separately, on medium heat, in 1-minute bursts. Stir between each burst with a clean spoon, until melted and smooth. Cool slightly.

6.Add 2 cups mascarpone mixture to dark chocolate; mix until combined. Add 2 cups mascarpone mixture to white chocolate; mix until combined. Fold cooled coffee into remaining mascarpone mixture, until combined.

7.Spoon dark chocolate mixture over base of prepared pan; smooth surface.

8.Combine espresso coffee and liqueur in a large shallow dish. Dip 6 biscuits, one at a time, into coffee. Arrange soaked biscuits over dark chocolate layer, crossways, pressing down slightly. Top with white chocolate mixture; smooth surface. Repeat biscuit layer, followed by coffee mascarpone. Finish with remaining biscuits. Drizzle over a little remaining coffee liqueur mixture. Discard remaining coffee mixture.

9.Fold baking paper over biscuits, to cover. Cover with plastic wrap. Refridgerate 6 hours or overnight, until firm.

10.Invert tiramisu onto a serving platter. Dust with cocoa powder. Decorate with white chocolate curls and raspberries, if desired.