Ingredients:
- 5 egg yokes
- 1 tbsp vanilla paste
- 3/4 cup sugar
Beat until double in size and consistency of soft whipped cream
Then add in
- 1-500ml mascarpone cheese
- 1 tbsp instant espresso powder
Mix until fully incorporated about 45 seconds
Separately whip
- 3/4litre of 35% cream
- 1/4 cup sugar
- 1/2 tbsp instant espresso powder
Whip until stiff peaks (more than you think but don’t over whip). Incorporate 1-2 tbsp amaretto liquor or vanilla bean paste, to taste.
Then fold in the whipped cream mixture 1/3 at a time into the cheese mixture. Once fully incorporated, set aside in fridge.
Assembly:
Have brewed espresso cooled mixed with any additive flavouring. Dip lady fingers very quickly, or only one side.
In a large trifle bowl or pretty dish, arrange a layer of dipped lady fingers, cream mixture, almond espresso chunks, and repeat for 2-3 layers. End with cream and a generous dusting of cocoa powder on top.
