Tiramisu trifle

• chocolate cake300g shop-bought madeira or g

  cut into 3cm pieces

• coffee liqueur↗70ml ml

  or madeira wine

• coffee↗250ml strong ml

  strong, cooled

• sponge fingers200g shop-bought g
• cocoa powder↗2 tbsp tbsp
• custard500g fresh shop-bought g

  fresh shop‑bought

• coffee granules↗3 tbsp instant tbsp

  instant

• dark chocolate↗200g g

  finely chopped

• salted butter↗100g g

  cubed and softened

• egg yolks↗2

  (freeze the whites for another recipe)

• caster sugar↗65g g
• marsala wine↗40ml ml

  or coffee liqueur

• mascarpone↗150g g
• double cream↗200ml ml
• double cream↗400ml ml
• dark brown soft sugar↗2 tbsp

Step-by-step instructions

1. 1

   Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.

2. 2

   For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.

3. 3

   Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.

4. 4

   Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.

5. 5

   Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump‑free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.

6. 6

   Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.