Food Extracted from Mary Berrys Quick Cooking by Mary Berry (BBC Books, 22) Photography by Georgia Glynn Smith Piccoli tiramis Serves 4-6 Ingredients 250g full-fat mascarpone cheese 300ml double cream 2 tsp vanilla extract 4 tbsp icing sugar, sifted 125ml strong coffee, cooled 6 tbsp brandy 12 sponge fingers 50g dark chocolate, coarsely grated You will need 4-6 small tumblers Method 1 Measure the mascarpone and about 50ml of the 2 Meanwhile, in a separate bowl, combine the coffee 3 Break the remaining sponge fingers and soak in the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. and brandy. Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate. coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature. Cooks notes If you cant find sponge fingers, use trifle sponges or slices of sponge cake instead, though they are less robust once dipped, so take care when assembling.