Spaghetti with Mussels and Tiramisu Dip

Tiramisu Dip

• 250 g mascarpone cheese
• 120 g double cream
• 30 - 50 g caster sugar, to taste (see tip)
• 40 g coffee liqueur (e.g. Kahlua®)

Spaghetti with Mussels

• boiling water, for cooking pasta
• 1 ½ tsp fine sea salt
• 320 g dried spaghetti
• 2 garlic cloves
• 60 g shallots, halved
• 20 g extra virgin olive oil, plus 1 Tbsp
• 280 g cherry tomatoes, halved
• 400 g frozen mussel meat, defrosted
• 25 g white wine
• 1 pinch ground black pepper
• 1 Tbsp fresh parsley leaves, roughly chopped
• 1 - 2 tsp cocoa powder, for dusting
• 8 sponge finger biscuits, for serving