Mix the coffee, sugar and liqueur with just enough boiled water to disolve the coffee and sugar. Then add about 3 tbsps of cold water, stir and set aside.
Next, cut the trifle sponges lengthways in half (so they're thinner) and place some in a dish or an individual dishes/glasses to create one layer with no gaps. Set aside the remaining sponge to create the rest of the layers.
Then, drizzle over enough of the coffee mixture to cover the sponge layer so that they're moist but not soaked.
In a large bowl whip the double cream until it is light and forms soft peaks. Then, in a separate bowl mix together the mascarpone and custard and then fold in the cream. Spread roughly half of this mixture on top of the soaked sponges.
Then repeat this process by layering with the remaining sponges, drizzle over the coffee mixture and finishing with the cream mixture.
Finally, dust the top of the tiramisu with cocoa powder and chill until you're ready to serve with some fresh strawberries!
Tips: This is also nice served with Contreau strawberries - mix strawberries with a few drops of Contreau and a sprinkle of sugar and leave for an hour or so. If you prefer, you can also make this Tiramisu without the liqueur and just make up more of the coffee mixture. This recipe serves 4 so there's plenty leftover after a date!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.