serves 6 per serving 39.2g fat; 3O41kJ (726 cal)

Ingredients:
2 tablespoons instant coffee powder
1 1/4 cups (310ml) boiling water
1 cup (250m1) marsala
250g packet savoiardi sponge-finger biscuits
1/2 cup (125ml) thickened cream
1/3 cup (55g) icing sugar mixture
2 cups (500g) mascarpone cheese
40g dark eating chocolate, grated
125g blueberries

Method:
Dissolve coffee in the water in medium bowl. Stir in 2/3 cup (1 60m1) of the marsala; cool. Dip half of the biscuits, one at a time, in coffee mixture; arrange
in single layer in 2.5-litre (10 cup) serving dish.

Beat cream and sifted icing sugar in small bowl until soft peaks form; transfer to large bowl. Fold in mascarpone and remaining marsala.

Spread half of the cream mixture over biscuits in dish. Dip remaining biscuits in remaining coffee mixture; arrange on top of cream layer.

Top biscuits Mth remaining cream mixture; sprinkle wth chocolate. Cover, refrigerate several hours or overnight. Decorate with bernes just before serving.

Luxury Tiramisu