Maple Tiramisu

For the tiramisu:

• 300ml Espresso coffee
• 3 tbsp Pure Canadian maple syrup
• 20 aprox Ladyfinger biscuits

For the cream:

• 250 g Mascapone
• 300 ml Thickened cream
• 5 tbsp pure Canadian maple syrup

For dusting:

• Cocoa powder

For the tiramisu:

1. Mix the cooled coffee with 3 tbsp pure Canadian maple syrup.
2. Whip the cream until soft peaks form.
3. In a separate bowl, mix mascarpone and pure Canadian maple syrup until smooth.
4. Fold the whipped cream into the mascarpone mixture.

To assemble:

1. Quickly dip each ladyfinger into the maple coffee (don’t soak).
2. Layer biscuits in the base of a dish.
3. Spread over half the cream.
4. Repeat with another layer of dipped biscuits and remaining cream.
5. Refrigerate for at least 3 hours (overnight is best).
6. Dust with cocoa powder before serving.