How to make Tiramisu Trifle

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1. Place the brown sugar, coffee and water in a saucepan and heat gently until dissolved. Pour into a shallow dish; add the coffee liqueur and leave to cool. Cut the Madeira sponge into 5mm (1/4in) slices.
2. Place the mascarpone and Creme Fraiche in a bowl and add the sieved icing sugar. Beat well until smooth.
3. Dip one third of the sponge slices in the coffee mixture, turning once so they become soaked, place in the bottom of the serving bowl. Cover with one third of the mascarpone mixture. Dip another third of the sponge slices in the coffee mixture and layer in the bowl.
4. Repeat with another layer of mascarpone and the remaining sponge slices, then spread the remaining mascarpone over the top to completely cover the sponge. Cover the bowl and chill in the refrigerator overnight.
5. To serve, roughly crumble the amaretti biscuits and sprinkle over the top surface. Mix together the cocoa and icing sugar and use to dredge the top of the trifle.
6. Cooking Tip To make an easy Plum Gratin for four people, halve and stone 8 ripe plums and place in a single layer, cut side up, in a 1.1 litre (2 pint) shallow ovenproof dish. Drizzle over a little liqueur. Crush 50g (2oz) Amaretti biscuits. Mix the biscuits with 15ml (1 level tbsp) Demerara Sugar and sprinkle over the plums. Using a 250g tub of mascarpone cheese, dot a spoonful of the cheese onto each plum half. Place under a medium hot grill until bubbling, golden and warmed through.

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