Tiramisu Trifle
Donal's Notes
Trifle is one dessert that excites the child in me! Luscious layers of jelly, sponge, custard and more all served in a towering bowl with what seems like endless servings! This version of trifle, although quite unconventional, but highly delicious, can be made up to two days in advance and kept covered with cling film in the fridge until needed. Just remember to decorate at the last minute.
SERVES
12
Large mixing bowl
Medium mixing bowl
Trifle bowl
Electric hand mixer
Spatula
Chopping board
Chopping knife
Instructions
1
Separate the eggs, placing the yolks in one bowl and the whites in another.
2
In a large mixing bowl, whisk together the egg yolks and sugar until light and frothy.
3
Mix in the mascarpone and vanilla until combined and set aside.
4
In a clean bowl, whisk the egg whites until cloudy and stiff. Make sure your whisk attachments are very clean by using hot soapy water to remove any oils, as oils can prevent the egg whites from being able to whisk up properly.
5
Add a large spoonful of the beaten egg whites to the egg yolk mixture and mix through. Add the rest of the egg whites and fold through gently.
6
Arrange the savdiardi di fonni or ladyfinger biscuits in the base of a trifle bowl, soaking them in the espresso as you go. Add a splash of Marsala. Carefully spread a layer of the mascarpone mixture and sprinkle over a little of the fine dark chocolate shavings, then spoon in a few tablespoons of the caramel or dulce de leche.
7
Repeat with the rest of the ingredients.
8
End with a final layer of mascarpone and decorate with the rest of the dark and white chocolate shavings. Chill until ready to serve.
