Method

Whip your cream for a couple of minutes, using an electric whisk, until you have almost thick, whipped cream consistency.

Add your almond spread, then whisk through for another 10-15 seconds, then use a spatula to fold it through until they’re fully mixed together.

Set the cream aside, then brew your coffee.

Mix your brandy and maple syrup through, then get your dish ready to layer the tiramisu.

Soak your lady fingers in the coffee, 3 at a time – dip them in the coffee, then after a couple of seconds, flip over and lay into your dish. Repeat until the entire base of your dish is covered in lady fingers, then add 1/2 of your cream over the top.

Spread the cream in an even layer over the lady fingers, then repeat the layering process, soaking 3 lady fingers at a time, then layering them on top of the cream, leaving no gaps.

Finally, layer over the remaining cream, making a nice, flat top, then completely dust with cocoa powder. Cover with clingfilm, or a Tupperware lid, then leave in the fridge for at least 4 hours, or overnight.

When ready to serve, slice into 6 pieces, using a spatula to carefully remove each piece.  Grate some fresh chocolate over the top of each slice, and serve.