Italian-style Dinner Spread

Pre-heat the oven to 180°C | 350F | gas 4.

Arrange the yellow pepper and courgette in a roasting tray. Cover with the olive oil and some seasoning. Cover with aluminium foil and roast for 10-15 minutes until just soft.

Remove from the heat and transfer to a mixing bowl. Add the sun-dried tomatoes and cover with the white wine vinegar. Cover and chill.

Combine the cream, mascarpone, Marsala and sugar in a large mixing bowl and whisk until the mixture has the consistency of thickly whipped cream. Pour the prepared coffee into the a shallow dish.

Dip the sponge fingers into the coffee, turning for a few seconds so that they are evenly soaked, then layer half into the base of individual serving glasses.

Spread half of the mascarpone mixture on top of the sponge fingers. Layer more sponge fingers on top and spoon the remaining mascarpone mixture on top. Cover and chill.

When you are ready to serve, spread the rolls with the spread. Fold the slices of ham into the space and garnish with the rocket leaves.

Remove the antipasti and tiramisu from the fridge. Dust the tiramisu with the cocoa powder.