Tiramisu

500g pkt Sponge finger biscuits* 

2 Tbs instant coffee granules 

1/2 cup warm water 

1/2 cup marsala or Khalua 

2 x 250g Philadelphia cream cheese

4 eggs, separated

1/2 cup cream

1/2 cup caster sugar 

Combine the coffee, water and masala in a small shallow bowl. Beat Philadelphia cream for 2min or until smooth. Add the egg yolks, cream and sugar, continue beating until smooth. In a separate bowl, beat egg whites until soft peaks form. Fold egg whites gently through philly mixture. Dip Sponge fingers lightly, one at a time, into the coffee mixture and place half in the base of a 25cm x 30cm serving dish. Spoon over half the philly mixture. Repeat with remaining biscuits, finishing with a cream cheese layer. Dust top with cocoa, drinking chocolate or grated chocolate just before serving.

*Di Leo Savoiardi Biscuits from Coles are best