Dissolve the coffee granules or powder in the hot water, add the marsala or amaretto liqueur and leave until completely cold.
Spoon the mascarpone or cream cheese into a very large bowl and beat it lightly with a wooden spoon to soften the cheese (do not over beat).
In a separate bowl, whisk the egg yolks and sugar together until pale, light in colour and fluffy, use a hand-held mixer/ kenwood for this it will take 4-5 minutes.
Fold the egg yolk mixture into the softened cheese with a large metal spoon.
In a large grease free bowl and with clean beaters, whisk the egg whites until they hold their shape. Then fold the egg whites into the cheese mixture.
Using a clean bowl add the whipping the cream, beat until it holds its shape then fold this into the cheese mixture.
To assemble the tiramisu you'll need a large oval/square serving dish.
In a separate shallow dish add the coffee liqueur and immerse 2 1/4 slices of matzo, broken into small pieces into the coffee mixture, leave to soak for 4-5 minutes, turning over after every minute, so that each side is absorbed into the coffee mixture.
Spread 1/3 of the cheese mixture over the base of your oval/square serving dish. Add the soaked matzo evenly over the cheese mixture. Repeat with another layer of the cheese mixture.
Repeat with the remaining 2 1/4 slices of the matzo (broken into small pieces) by dipping into the coffee mixture and leaving to soak for 4-5 minutes, then arrange them over the cheese mixture in an even layer. Spoon the remaining cheese mixture over the top and level the surface.
Sprinkle the surface of the tiramisu with the cocoa or chocolate powder, then garnish with grated chocolate or curls, finish off with a few strawberries for garnish if you wish.
If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood