Raspberry, Chocolate & Mascarpone Trifle

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1/2 cup superfine sugar (caster)
• 3 cups water
• 1 lemon, zest of
• 1/4 cup amaretto liqueur
• 6 ounces mascarpone
• 1/3 cup superfine sugar, extra
• 2 eggs, separated
• 8 ounces chocolate, grated
• 20 savoiardi cookies (italian light sponge finger biscuits)
• 2 cups fresh raspberries
• 1/3 cup sliced almonds, toasted

Recipe

• 1 combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
• 2 reduce heat and let simmer for 10 minutes.
• 3 remove from heat, add amaretto liqueur, and set aside to cool.
• 4 with an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will “yellow” and become grainy.
• 5 in an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
• 6 gently fold through the mascarpone mixture along with the grated chocolate.
• 7 dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup – if dipped too long they will become mushy!
• 8 line the base of an 8” x 11” (20cm x 26cm) serving dish with the biscuits.
• 9 top with half the mascarpone mixture.
• 10 sprinkle the raspberries over the mascarpone mixture.
• 11 top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
• 12 sprinkle the almonds over the top and refrigerate for 4 hours or overnight.