Chocolate berry tiramisu cake

Method

• 1
  Line a 24cm (base) springform cake pan with non-stick baking paper.

• 2
  Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
• 3
  Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
• 4
  Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.