Scotch Finger Tiramisu

Line base and sides of a 7cm x 9cm x 18cm (base measure) loaf tin with baking paper, extending paper 2cm above edges.

Reserve 2 Scotch Finger biscuits. Combine coffee and sugar with boiling water, stir until sugar dissolves. Set aside to cool slightly.

In the bowl of an electric mixer, beat cream until soft peaks form. Gently fold the mascarpone into the cream until combined and smooth (overmixing will cause it to split).

Spread ½ cup (125ml) cream mixture on base of lined tin. Take 4 Scotch Finger biscuits and soak each biscuit in the coffee mixture until they start to soften. Place biscuits in one layer on cream base in tin, sift over 1 teaspoon of the cocoa.

Repeat layering two more times with ½ cup cream mixture, soaked biscuits and cocoa, finishing with a layer of the remaining cream mixture and cocoa. Cover and refrigerate for 8 hours or overnight.

Coarsely chop reserved biscuits. When ready to serve, lift tiramisu out of the tin and transfer to a serving platter. Decorate with chopped biscuits and raspberries. Cut into slices with a sharp knife.