Cuban tiramisu with rum and mint

200ml cream

200g 70% dark chocolate, finely chopped

300g ricotta

250g marscapone

150g icing sugar

1 tsp vanilla extract

8 sponge finger biscuits, each cut into 3 pieces

1/2 cup dark rum

1 bunch mint, leaves chopped

icing sugar, to serve

extra mint leaves to serve

1. Put cream in a small saucepan over a low heat. Slowly bring to the boil. remove from heat, then whisk in chocolate until smooth. Put ricotta, marscapone, icing sugar and vanilla in a bowl and which until thick.

2. Put biscuits in a bowl and drizzle with rum. Layer ricotta mixture, mint, biscuits and chocolate sauce in glasses, finishing with ricotta mixture. Dust with icing sugar and top with extra mint leaves to serve.