Choco­late rasp­berry tiramisu tri­fle

Australian Women’s Weekly NZ - - FESTIVE SWEETS -


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.

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