A rich and creamy trifle packed with flavour. This dessert is certain to wow your guests at a dinner party, with beautifully rich amaretto liquer balanced with chocolate, hazelnuts and tangy raspberries.
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In a large bowl, use electric beaters to whisk the egg yolks and caster sugar (about 5 minutes) until all the sugar has dissolved and the mixture is pale, fluffy and holds a trail for 3 seconds when you lift the beaters. Whisk in the mascarpone until smooth, followed by the chocolate spread and 25ml amaretto. Put the egg whites in a large, clean bowl with a pinch of salt. Use clean, dry beaters to whisk the egg whites until they form stiff peaks; carefully fold them into the mascarpone mixture.
Lightly crush half the raspberries with the icing sugar; set aside. Put the sponge fingers in a layer in the base of a trifle bowl (about 1.2 litres). Pour over the remaining 100ml amaretto then spoon the crushed berries and their juices on top, followed by the mascarpone mixture. Cover and chill for up to 24 hours (at least 2 hours).
Up to 2 hours before serving, whip the cream to soft peaks and spoon onto the trifle. Decorate with the remaining raspberries, nuts and chocolate shavings.
Typical values per serving when made using specific products in recipe
Energy | 2,161kJ/ 523kcals |
|---|---|
Fat | 36.7g |
Saturated Fat | 19.9g |
Carbohydrates | 33.6g |
Sugars | 27.3g |
Fibre | 2g |
Protein | 6.8g |
Salt | 0.28g |
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