Tiramisu

In the bowl of an electric mixer, whip the thickened cream (600ml) until it holds soft peaks.

In a separate bowl of an electric mixer, whip together the cream cheese and caster sugar for 3-4 minutes on medium speed.

Add the whipped cream to the cream cheese mixture and gently fold together with a spatula until well combined. Set aside in the fridge.

In 2 cups of coffee, stir through icing sugar until well dissolved and allow to cool for 10 minutes.

In a 9x9 inch dish, begin to build the tiramisu by dipping the biscuits quickly into the slightly cooled coffee mixture. Arrange them in an even layer in the bottom of the dish. Fill empty spots with cut up biscuits to fill the layer completely.

Spread one third of the filling over the biscuits and repeat for 2 more layers.

In a small bowl, combine another 300ml of thickened cream with 1 tablespoon of icing sugar, 1 tablespoon of cream stabiliser and vanilla extract. Whip cream with an electric mixer until it holds stiff peaks.

Place cream into a piping bag and decorate the top of the tiramisu. Dust with cocoa powder and refrigerate for a minimum of 4 hours or overnight.