Chocolate raspberry tiramisu trifle

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 on page 122) ¾ cup (180ml) boiling water ⅔ cup (160ml) marsala (see Test Kitchen tips) ¼ cup (60ml) Kahlua (coffee liqueur) 3 eggs, separated ¾ cup (165g) caster sugar 500g mascarpone (see Test Kitchen tips) 2 tablespoons marsala, extra 1/3 cup (80ml) cream 300g small sponge-finger biscuits, halved ½ cup (135g) chocolate hazelnut spread 375g fresh raspberries 1 cup (250ml) 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 chocolate hazelnut spread in a small bowl; microwave on HIGH for 30 seconds. Drop one-third of the spread in teaspoonfuls over the mascarpone layer; swirl slightly. Lightly press in 80g of the raspberries. Repeat layers twice. Top with the 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.