Tiramisu Trifle
SERVES S 12 PREPARATION 30 MINUTES
600ml 6 thickened cream ¼ cup icing sugar, plus
2 tablespoons extra
2 x 250g tubs mascarpone 2 eggs
¼ cup caster sugar 2 tablespoons instant coffee
granules
1½ cups boiling water
1 cup Kahlua
400g packet savoiardi
biscuits
500g 5 packet frozen cherries
(see tip)
1 teaspoon vanilla extract d dark chocolate curls, cherries, cocoa to decorate
In a small bowl, using an electric e mixer, beat half the cream c and the icing sugar together to until stiff peaks form. fo Fold in mascarpone.
In a second bowl, using an a electric mixer, beat eggs and a caster sugar for 10 minutes m or until thick and
creamy. Gently fold into the mascarpone mixture. Chill until needed.
3. In a shallow dish, dissolve coffee in boiling water. Stir in Kahlua. Dip a quarter of the biscuits into the mixture and arrange in a double layer in a 2-litre glass serving dish. Top with a third of the cherries, and dollop with a third of the mascarpone mixture. Continue the layering, finishing with the soaked biscuits.
4. In a small bowl, using an electric mixer, beat the remaining cream, extra icing sugar and the vanilla until soft peaks form. Top trifle with cream. Serve topped with chocolate curls and cherries, and lightly dusted with cocoa. Keep chilled until ready to serve.