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1
Put the Galbani Ricotta and sugar into a bowl and mix well with a spatula. Pour in 40ml of the coffee, add the rum and vanilla essence and stir to combine.
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2
Whip the cream until soft peaks form and fold into the Galbani Ricotta mixture.
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3
Pour the remaining cold coffee into a shallow dish. Dip the sponge fingers one at a time, turning for a few seconds until they are nicely soaked, but not soggy.
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4
Place the soaked sponge fingers in a glass bowl and layer with the Galbani Ricotta mixture. Repeat the process with another layer of soaked sponge fingers and Galbani Ricotta mixture.
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5
Set in the fridge for at least 2-4 hours.
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6
Once ready to serve, remove from the fridge and dust the top of the tiramisu with the cocoa powder and grated chocolate.
