Chocolate raspberry tiramisu triffle

SERVES 10-12 PREP AND COOK TIME 50 MINUTES (+ REFRIGERATION TIME)

You will need to make this recipe a day ahead. 2 tablespoons instant coffee (see Test Kitchen tips) ¾ cup (180ml) boiling water cup (160ml) marsala ¼ cup (60ml) Kahlua (coffee liqueur)

3 eggs, separated

¾ cup (165g) caster sugar

500g mascarpone (see Test Kitchen tips) 2 tablespoons marsala, extra

cup (80ml) thickened cream

300g small sponge-finger biscuits, halved

½ cup (135g) Nutella chocolate hazelnut spread 375g fresh raspberries

1 cup (250ml) thickened cream, extra, whipped 12 Ferrero Rocher, unwrapped

1 Combine coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.

2 Beat egg yolks and ½ cup of the caster sugar in a medium bowl with an electric mixer for 5 minutes or until creamy.

3 Add mascarpone and extra marsala. Beat on medium speed until softly whipped.

4 Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture then fold in the unwhipped cream.

5 Dip one-quarter of the biscuit halves, one at a time, for 1-2 seconds only, into the coffee mixture. Arrange the biscuits in a single layer, trimming to fit where needed, to cover the base of a 3-litre (12-cup capacity) glass serving dish.

6 Spread one-quarter of the mascarpone mixture over the biscuits. Place Nutella in a small bowl; microwave on HIGH for 30 seconds. Drop one-third of the Nutella in teaspoonfuls over the mixture; swirl slightly. Lightly press in 80g of the raspberries. Repeat layers twice. Top with remaining biscuits then mascarpone mixture. Cover, refrigerate overnight to allow biscuits to soften.

7 Just before serving, top with extra whipped cream, Ferrero Rocher and remaining raspberries. Not suitable to freeze.