Name: Miguel's Tiramisu
Prep time: 20
Cook time: 60

Ingredients

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Steps

Using a 7.5cm presentation ring, cut out two cylinders of cake from top to bottom. Cut each cylinder into 4 equal slices.
Place the double cream and mascarpone in a bowl and fold gently to combine. Add the savoiardi biscuits and vanilla and mix until just combined.
Place a cake round at the base of 4 presentation rings and drizzle with half the coffee. Spoon 2 tablespoons of nutella into each ring and flatten with a single layer of maltesers. Top with half the mascarpone cream (reserve the remainder) and another round of cake. Push the cake down to create an even layer. Drizzle with the remaining coffee and transfer the rings to a plate. Refrigerate for 1 hour or until set (remove from the fridge 10 minutes before you want to serve dessert).
Top each tira misu with the remaining mascarpone cream and a few maltesers. To remove from the mould, place each tirma misu on a serving plate and using a blow torch, lightly warm the outside of the presentation ring until it slides off easily. Crush the extra savoiardi biscuits and maltesers in a bowl and sprinkle over the top. Serve immediately.