|200 g||packets lady fingers|
|600 ml||espresso — brewed and cooled|
|100 g||amaretti biscuits|
|30 g||cocoa powder|
|150 g||dark chocolate — grated|
|375 ml||cream — fresh, for whipping|
|60 ml||golden castor sugar|
|750 g||LANCEWOOD® Mascarpone Cheese — room temperature|
Beat the cream to firm peaks with the castor sugar in the mixer with the whisk attachment.
Add mascarpone, marsala and vanilla extract to a bowl and gently mix by hand until just combined and softened.
Mascarpone over whisks and curdles very quickly.
Fold whipped cream into mascarpone mixture.
Refridgerate or simply keep aside if it will be used within the hour.
One by one dip the lady fingers into the cooled coffee, then place them pointing outwards from the centre in a single layer in the bottom of a trifle bowl.
Spread a third of the tiramisu filling over the biscuits, smoothing out the surface.
Slightly crush the raspberries and sprinkle them over, making sure they come to the edge so they can be seen.
Roughly crush some amaretti biscuits and sprinkle over.
Add a final layer of the mascarpone mix.
Sift a layer of cocoa powder over the top ad decorate with grated chocolate.