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Triflamisù

Triflamisù

By: apest
Ingredients

1 packet of sponge fingers

4 very fresh eggs

70g sugar

500g mascarpone

70g dark chocolate

1 hazelnut cream glass of coffee

5 spoonfuls of sherry

25g butter

8 spoonfuls of amarena syrup

About 20 amarenas in syrup from the same jar a pinch of salt

Time

20 - 60 minutes

Serves

x 8

 

Method

Place the contents of a packet of sponge fingers in no particular order on the bottom of a trifle dish and pour the hot coffee on top of them (with just a bit of sugar but not too much) so that the sponge fingers soak up the coffee. Melt the chocolate and butter together in the microwave for one minute and add two spoonfuls of sherry and a pinch of salt. Stir and pour over the sponge fingers.  Don’t make the layer too thick or you won’t be able to break it with a spoon! Leave to one side to cool.  Separate the egg whites from the yolks. Whisk the egg whites until slightly stiff with 70g sugar and pour in the rest of the sherry. Blend the mascarpone with the egg yolks.  Whisk the egg whites with another pinch of salt and when they are ready, carefully stir in the egg yolk mixture, stirring from the bottom towards the middle. Take the trifle dish again and pour 4 spoonfuls of amarena syrup onto the chocolate base, pour in the custard and decorate the top with the rest of the amarena syrup and place the amarenas neatly on top (they should sink into the custard).  Leave in the refrigerator for at least half a day and decorate with chocolate shavings just before serving.

Recipe by apest