Two classic puddings, tiramisu and trifle have been combined to make this moreish dessert. The delicious layers of coffee, sponge, chocolate and marscapone cheese you won't be able to stop with just one spoonful.
Place the bdark muscovado sugar, coffee and water in a saucepan and heat gently until dissolved. Pour into a shallow dish and add the coffee liqueur then leave to cool.
Cut the Madeira sponge into 5mm (1/4in) slices.
Place the mascarpone and creme fraiche in a bowl and add the icing sugar. Beat well until smooth.
Dip one third of the sponge slices in the coffee mixture, turning once so they become soaked, then 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.
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.
To serve, roughly crumble the amaretti biscuits and sprinkle over the top surface. Mix together the cocoa and icing sugar and use to dust the top of the trifle.
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