Created by Imelda Kinsella
1. In a bowl, using a hand/food mixer whisk the mascarpone , cream, caster sugar, Coole Swan liqueur and vanilla essence until a thick cream is formed. Set aside for a few minutes
2. Add the whiskey to the coffee.
3. Assemble the tiramisu either in individual glasses or your favourite serving bowl. Dip the boudoir biscuits into the coffee mixture one by one for a couple of seconds and create the bottom layer of the tiramisu.
4.Spoon some of the cream mixture onto the boudoir biscuit layer and repeat step three and four again finishing with a layer of cream.
5. Refrigerate for at least one hour before serving. (they taste even better if left over night.
6.To serve, sprinkle with some grated chocolate and decorate with mint or berries.