Method

• 1.
  Place 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until sugar dissolves. Remove from the heat and cool slightly, then stir in 1/3 cup (80ml) grappa. Set aside.

• 2.
  Place the egg yolks and remaining sugar and grappa in a bowl and beat with electric beaters until thick and pale.
• 3.
  In a separate bowl, using clean beaters, beat mascarpone and 300ml cream until stiff peaks form. Fold in yolk mixture.
• 4.
  In a clean bowl, beat eggwhites until stiff peaks, then fold into cream mixture.
• 5.
  Lay half the sponge fingers in the base of a 2.5-litre trifle bowl. Drizzle with half the grappa syrup, scatter over half the berries, then spread with half the cream mixture. Repeat with remaining sponge, syrup, berries and cream. Chill trifle for 2-3 hours to allow the flavours to develop.
• 6.
  Just before serving, using electric beaters, whip the remaining cream to soft peaks. Spread over the trifle and garnish with silver cachous.