- For the filling:
- 1 1⁄2 cups whipping cream
- 4 T caster sugar
- 750 g mascarpone, at room temperature
- 6 T Marsala
- 2 t vanilla extract with seeds
- To assemble:
- 2 1⁄2 cups espresso, cooled
- 450 g raspberries
- 100 g Amaretti biscuits
- 2 T cocoa powder
- 150 g dark chocolate, grated
To make the filling, beat the cream and caster sugar until stiff in a mixer using the whisk attachment.
Place the mascarpone, Marsala and vanilla extract in a bowl and gently mix by hand until just combined and softened. Do not overmix as mascarpone curdles very quickly.
Fold the whipped cream into the mascarpone mixture. Refrigerate or set aside if using within the hour.
To assemble, dip the biscuits into the cooled coffee one at a time, then place them in a single layer in the bottom of a trifle bowl, radiating outwards from the centre.
Spread a third of the filling over the biscuits, smoothing the surface.
Slightly crush the raspberries and sprinkle some over, making sure they come to the edge so they are visible through the bowl.
Roughly crush some of the Amaretti biscuits and sprinkle over the berries, making sure they come to the edge of the bowl.
Repeat these steps twice until the bowl is full.
Dust with cocoa and decorate with grated chocolate.
Cook's note: I think this is a great alternative to the usual trifle. The slight tartness of the berries mellows the strong coffee flavour and the Amaretti biscuits add texture and lovely almondy notes.