3 cups of strong black coffee cooled
3 tbsp caster sugar
6 – 9 tbsp Amaretto Liqueur
2 eggs, separated to yolks and whites
250g tub of mascarpone cheese
250ml/300ml (depends what you can get) tub whipping cream (whipped)
cocoa powder/grated dark chocolate to dust
2 packets of trifle sponges or a large packet of sponge fingers.
A large square pyrex dish to build it in or individual bowls if you have a massive fridge.
You need to make the coffee a couple of hours before starting to give it time to cool down.
Once cooled add 3-6 tbsp of the Amaretto to the coffee (more the boozier) and leave it to the side.
In a large bowl add 3 tbsp of caster sugar to the two egg yolks and beat until it becomes a smooth yellow paste.
Add to the egg yolk, sugar mix the mascarpone and mix well.
In another small bowl or jug whisk the whipping cream until it’s whipped and thick and peaky. Once it is, gently fold it into the large bowl contents (mascarpone, egg mix) with a metal spoon.
Once folded, whisk the egg whites until the form a stiff peak (if you have made meringues you will know what I mean) then add this to the large bowl and again gently fold into the mix with a metal spoon.
Add 3 tbsp of Amaretto to the large cream filled bowl and mix gently.
Now dip half your sponges for 2 seconds on each side into the coffee/amaretto and lay them on the bottom of the dish until you have it covered and then cover with just under half of the cream mixture.
repeat this with the remaining half of the sponges so you have two sponge layers separated with cream and finally cover with the remaining cream mixture. Once covered finely grate some dark chocolate over the top or dust with cocoa powder.
When finished put it in the fridge to set for at least 2 hours or preferably over night.