Tiramisu Anyone?

It's the 4th attempt, yes 4th.. and it's still not perfect.. but at least this round, it is not soggy. 

I'm too lazy to drive to the bakery store at Jelutong, therefore I substitute the savoiardi (sponge fingers) in the recipe with a vanilla butter cake. Well it taste good too, just a little bit messy when I was trying to drizzle the coffee on it. Too much would make it soggy, too little will not taste good.. I love coffee taste to be stronger. 

Again, I followed Gordon Ramsay's Easy Tiramisu Recipe , I like it because it is without raw eggs. But since I do not have some ingredient here, I've to make some changes (note in brackets): 

• 250 g mascarpone cheese
• 1 teaspoon vanilla extract (I go without this.) 
• 3 tablespoons Marsala brandy or Tia Maria (I substitute with Malibu, Caribbean White Rum)
• 150 ml strong Coffee or espresso, cooled to room temperature (since my previous attempt was very soggy, I reduced it to 100ml, and I used 5 teaspoon of Nescafe Gold instant coffee) 
• 150 ml Single Cream (and I used 200ml whipping cream) 
• 4 tablespoons icing sugar
• 16 savoiardi biscuits sponge fingers (about 150g Vanilla Butter Cake, and I sliced it to about 1 cm thick) 
• Frozen bar of 70% Chocolate
• cocoa powder

Method copied from here, I listed below for your reference ..

1.  Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
4. Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

Only change the step where Gordon dip the savoiardi in coffee to drizzle coffee on to the butter cake. And, instead of using a martini cup as shown, I used a (7"x6"x 2") square glass container with lid as photo shown below:





Any comments? Though you can't taste it by picture, but you could leave me a comments on how my tiramisu appears to you ? :)