About this recipe:You'll need 4 large bowls, an electric mixer and a triffle bowl (or a 5in deep 8 x 12in glass dish). If you do not have an electric mixer, the prep time is slightly longer as you will have to beat everything by hand. TIP: If you can't find ladyfingers, you can use plain Rich Shorties Biscuits or any plain biscuit TIP: You can add the inside of one vanilla pod or 1 tps vanilla extract to the custard mixture and freeze to make a creamy ice cream.
8 oz Kahlua or Tia Maria liqueur (or any coffee flavoured liqueur)
1/2 tsp vanilla extract (optional)
40 - 50 ladyfinger sponges
4 Tbs unsweetended cocoa powder (for dusting)
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Method Prep:45min › Extra time:3hr15min › Ready in:4hr
In a large bowl mix together the sugar and the egg yokes until they are a pale yellow and have slightly increased in volume. Mix in the mascarpone, a little at a time until smooth & creamy.
In another bowl, whip the whipping cream until slightly stiff and then fold into the egg & mascarpone mixture. Set aside.
In another bowl beat the egg whites until stiff peaks form, then fold the egg whites into the mascarpone cream mixture. Do not over fold or you will lose the airyness. It should now look almost like a custard.
In yet another bowl, pour in the cooled espresso coffee, then add in the vanillia and coffee liqueur.
Add 1/4 of the cream mixture into the bottom of the triffle bowl, then lightly sift a dusting of cocoa powder over the top of the cream. Dip your ladyfingers into the espresso and lay them on top the cream, do this until the bottom is covered in a single layer of ladyfingers. Add another 1/4 of the cream to the top of the ladyfingers and dust again with the cocoa. Place another layer of ladyfingers on top of the cream, dust with cocoa powder and continue to do this until you have 4 layers of cream & 3 layers of ladyfingers - like you were making a lasagna.
Once you have poured over the last layer of cream, dust the top a little more liberally with cocoa powder (or add chocolate shavings - or do both).