• Description:

    Indulge in trifle with a decadent twist with this creamy dessert from Jenny Morris. Dust with chocolate powder before serving! (Serves 8)

  • Ingredients:

    2 cups strong, black filter coffee; cooled (try the Foreign Ground range from the Shoprite Coffee Collection)
    ½ cup whisky; or more if you’re feeling brave (visit The House of Fine Whisky at Checkers LiquorShop)
    4 eggs; separated
    ¼ cup castor sugar

    500 g mascarpone cheese
    1 cup cream; whipped
    1 packet finger biscuits
    1 cup maraschino glacé or fresh cherries (if in season); halved
    1 cup toasted walnuts; roughly chopped

    2 tsp. dark cocoa powder
    375 ml cream

    Chocolate ganache:
    For the chocolate ganache you’ll need:
    200 g dark chocolate

  • Method:

    1. Place the chocolate pieces in a large bowl.
    2. Heat the cream on medium heat until it comes to a boil.
    3. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy and able to cover the back of spoon. Leave to reach room temperature.
    4. Combine the coffee and whisky in a pouring jug.
    5. Then, in a separate bowl, beat the egg yolks and sugar with an electric beater for about 3 min, until mixture is thick and pale.
    6. Now add the mascarpone and beat until just combined.
    7. Use a metal spoon to fold in the whipped cream.
    8. In another bowl, beat the egg whites until they form soft peaks.
    9. Fold quickly and lightly into cream mixture with a metal spoon.
    10. Place one layer of the finger biscuits in the base of the glasses (break them if need be), wet the biscuits with the whisky-coffee mixture and spoon in a layer of the mascarpone cream mixture.
    11. Now spread a layer of cherries, chocolate and walnuts over that and a spoonful of ganache.
    12. Repeat the layering of the biscuits, mascarpone, chocolate, nuts, cherries and ganache.
    13. Finish off with a layer of mascarpone cream, which you can also pipe on with a piping bag or just spoon onto the top dust with cocoa powder and serve.

    Recipe by: Jenny Morris