A delightful dessert combining layers of coffee-soaked sponge, creamy mascarpone custard, and rich chocolate.
Combine the brewed coffee and coffee-flavored liqueur in a shallow dish.
Use freshly brewed coffee for a more robust flavor.
In a separate bowl, blend the mascarpone and vanilla custard until smooth using an electric hand mixer.
Ensure the mascarpone is at room temperature for easier mixing.
Dip a portion of the ladyfinger sponge cake into the coffee mixture and arrange it to cover the bottom of a glass dish.
Quickly dip the sponge cake to avoid it becoming too soggy.
Spread a layer of the mascarpone custard mixture over the soaked sponge cake.
Use a spatula to evenly spread the cream layer.
Sprinkle a portion of the dark chocolate over the cream layer.
Grate the chocolate for a finer texture.
Repeat the layering process two more times, finishing with a cream layer.
Press gently on each layer to ensure even distribution.
Chill the trifle in the refrigerator for at least 2 hours.
Cover the dish with plastic wrap to prevent it from absorbing fridge odors.
Before serving, sprinkle the top with toasted almonds and additional grated chocolate.
Toast the almonds for a few minutes to enhance their flavor.
Continue in our app for the best experience
