Tiramisu

In a shallow bowl, add Moccona Liquid Espresso coffee and 2 Tbsp of the liquor, stir to combine.​

Whisk mascarpone to loosen, then whisk in custard and remaining liquor until smooth.​

Break or cut savoiardi biscuits to fit glasses. Quickly dip half the biscuits into the soaking liquid and place in the base of six glasses.​

Dust biscuit layer with half the cocoa, and spoon over half the mascarpone mixture.

Arrange a second layer of dipped biscuits on top of the mascarpone, dust with more cocoa and top with remaining mascarpone.​

Cover and refrigerate for at least an hour, or overnight. To serve, sprinkle with grated chocolate.