Chocolate Easy Dessert Italian

Italian trifle

Name: Italian trifle
Prep time: 180 min
Total time: 180 min
Yield: 8
Cuisine: /italian
Ingredients: 500g raspberries (defrost if frozen); 200g caster sugar; Juice and zest of 1 lemon; 250g sponge finger biscuits (savoiardi); 1/2 cup (125ml) grappa* or sweet white wine (such as vin santo); 2 eggs, separated; 250g mascarpone; 300ml thickened cream; Shaved good-quality dark chocolate, to garnish

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Cream, chocolate, raspberries and liqueur - bring a big spoon and dive in.

500g raspberries (defrost if frozen)
200g caster sugar
Juice and zest of 1 lemon
250g sponge finger biscuits (savoiardi)
1/2 cup (125ml) grappa* or sweet white wine (such as vin santo)
2 eggs, separated
250g mascarpone
300ml thickened cream
Shaved good-quality dark chocolate, to garnish

Method

1.

Place berries, half the sugar, juice and zest in a bowl. Leave for 30 minutes, stirring occasionally to dissolve sugar.
2.

Place a layer of the biscuits in a 1-litre baking dish, drizzle with 2 tablespoons grappa and spread raspberries over top. Place yolks and remaining sugar in a large bowl and beat until light and thick. Beat in mascarpone and cream until thick, then fold in remaining grappa.
3.

In a separate bowl, beat eggwhites until stiff then combine with the mascarpone mixture. Spread over the berries, then cover in plastic wrap and refrigerate for at least 2 hours. Spoon out into bowls and sprinkle with shaved chocolate to serve.