Recipe by Made By Mandy
25g icing sugar
350ml espresso, cooled to room temperature
1 tsp vanilla extract
40g caster sugar
600g savoiardi biscuits
50g dark chocolate, grated
Separate the eggs and place the yolks in the bowl of a stand mixer fitted with the whisk attachment.
Add the icing sugar and whisk on high speed for 4-5 minutes, or until light and pale. Add the
mascarpone, 50ml of coffee and vanilla extract. Continue whisking for another 5 minutes, until
thickened. Transfer the mixture to a clean bowl.
To a clean mixing bowl, add the egg whites and mix on high speed until fluffy. Slowly add the caster
sugar and continue whisking until thick, glossy and stiff peaks form. To check whether the sugar is
dissolved, rub a little mixture between your thumb and forefinger. Gently fold the egg whites into the
mascarpone mixture and set aside.
Place the Strega, Sambuca and remaining coffee 300ml of coffee in a shallow bowl. Dip biscuits into
the coffee and liqueur mix and place in the base of a 21cm trifle dish to form a double layer. Spoon
one-third of the mascarpone mixture on top, then repeat twice more with the biscuits, finishing with a
layer of the mascarpone mixture. Sprinkle the grated chocolate on top, then refrigerate for 2 hours, or
longer if time permits.
- *If you don’t have Strega and Sambuca, feel free to use sweet Marsala, Vin Santo, amaretto, Frangelico
- Store leftovers in the refrigerator for up to 4 days, either covered in plastic wrap or in an air-tight
Classic Trifle Bowl 21cm
Ecology Classic presents a comprehensive selection of essential drinkware and serveware, offering a variety of glassware suitable for every occasion. Each item has been carefully chosen for its simplicity, adaptability, and enduring charm. This season, the collection is enriched with the introduction of two trifle bowls, further enhancing this indispensable range.
About the Author
Made By Mandy
I love all things food and will use any excuse to get in the kitchen, from organising endless dinner parties and developing countless recipes. Over the years I have learnt how powerful food is. Not only is it a source of nourishment, but more importantly, it brings everyone together to provide a sense of unity and community. That’s where my love for styling and photography comes in - it allows me to tell a story and give the viewer a moment to think, to react, to feel and to understand all the beauty that food has to offer.