The perfect make-ahead dessert — coffee-soaked ladyfingers, creamy mascarpone and dark and white shavings of chocolate. It can’t be beaten!
4 large free-range eggs
120g caster sugar
1 tsp good-quality vanilla extract
250g savoiardi di fonni or ladyfinger biscuits
Splash of vin santo or Marsala
300g best-quality dark chocolate, in large thick shavings
150g white chocolate, in large thick shavings
Cocoa powder to dust
1. In a large mixing bowl, whisk together the egg yolks and sugar until light and frothy. Mix in the mascarpone and vanilla until combined and set aside.
2. In a clean bowl, whisk the egg whites until white and stiff. Add a large spoonful of the beaten egg whites to the mascarpone and mix through. Add the rest of the egg whites and fold through gently.
3. Spread a little of the mascarpone mixture across the base of a trifle dish and then arrange the savoiardi difonni across the base. Soak the biscuits in espresso and a swig of vin santo. Carefully spread a layer of the mascarpone mixture and sprinkle over a little of the dark chocolate shavings.
4. Repeat with the rest of the ingredients ending with a final layer of mascarpone mix. Dust with a little cocoa powder and finish with a final garnish of dark and white chocolate shavings.
Leave in the fridge to set for at least one hour.
TOP TIP: If you’re stuck for time, make up mini versions in individual glasses.