Ingredients
Serve 6
150ml espresso, cooled
250g madeira sponge, cut into cubes
50g dark chocolate, + extra to decorate
4 tbsp cocoa powder, to dust
150g caster sugar ( 100g +50g)
1-2 tsp almond extract
4 tbsp marsala or sherry wine, optional
2 eggs, separated
500g mascarpone cheese
250ml cream, lightly whipped
To decorate ; optional
100g easter eggs
100g mixed Berries
25g chocolate curls or grated Method
Method:
Place the cold coffee in a bowl, add 1 tsp of almond extract and half of the marsala wine if using and leave to cool aside until needed.
In a second bowl, set over a saucepan of simmering water, melt the chocolate. Stir until melted and remove from the heat.
Drizzle or dip each sponge pieces into the coffee mixture for about two seconds on each side and place on a tray. Drizzle over the melted chocolate and leave for a few minutes to settle.
In a third bowl, beat together the egg yolks and 125g caster sugar until thick and pale. Add the mascarpone and continue to beat until well combined. Next, gently fold in the whipped cream.
In a separate bowl, beat the egg whites with the last 25g of caster sugar until soft peaks form. Again, fold gently into the cream mixture. Add the remaining almond extract.
Place a layer of the coffee and chocolate covered sponge on the base of the serving bowl or a trifle bowl.
Dust with cocoa powder.
Spoon some of the cream mixture over the sponge.
Repeat the process again, using up the sponge, cocoa powder and cream layered until reaching to the top of the bowl.
Smooth the surface and give a final dust to the top with the cocoa powder.
Refrigerate for two hours minimum or overnight until firm.
Just before serving, sprinkle once more with fresh cocoa powder, decorate with easter eggs, berries and some grated chocolate. Enjoy
