Yield
Serves 10 - 12
Prep Time
50mins
Cook Time
0mins
Difficulty Level
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This Chocolate Raspberry Tiramisu Trifle is heaven in the mouth for every dessert lover. With sponge-finger biscuits, chocolates and raspberries doused in cream, this sweet treat is perfect for Christmas Day. For best results, make this a day ahead!

Ingredients

  • 2 tbsps instant coffee (see Chef's Tip below)
  • ¾ cup (180 ml) boiling water
  • ⅔ cup (160 ml) marsala
  • ¼ cup (60 ml) Kahlua (coffee liqueur)
  • 3 eggs, separated
  • ¾ cup (165 g) caster sugar
  • 500 g mascarpone
  • 2 tbsps marsala, extra
  • ⅓ cup (80 ml) thickened cream
  • 300 g small sponge-finger biscuits, halved
  • ½ cup (135 g) Nutella chocolate hazelnut spread
  • 375 g fresh raspberries
  • 1 cup (250 ml) thickened cream, extra, whipped
  • 12 Ferrero Rocher, unwrapped
01.

Combine coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua. Beat egg yolks and ½ cup of the caster sugar in a medium bowl with an electric mixer for 5 minutes or until creamy.

02.

Add mascarpone and extra marsala. Beat on medium speed until softly whipped. Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into the mascarpone mixture then fold in the unwhipped cream.

03.

Dip one-quarter of the biscuit halves, one at a time, for 1-2 secs only, into the coffee mixture. Arrange the biscuits in a single layer, trimming to fit where needed, to cover the base of a 3-litre (12-cup capacity) glass serving dish.

04.

Spread one-quarter of the mascarpone mixture over the biscuits. Place Nutella in a small bowl, microwave on HIGH for 30 secs. Drop one-third of the Nutella in teaspoonfuls over the mixture, swirl slightly. Lightly press in 80 g of the raspberries. Repeat layers twice.

05.

Top with remaining biscuits then mascarpone mixture. Cover, refrigerate overnight to allow biscuits to soften.

06.

Just before serving, top with extra whipped cream, Ferrero Rocher and remaining raspberries.

Chef’s Tip: If you have a coffee machine, make 180 ml of espresso (black coffee) instead of using instant. If mascarpone is thick in the tub, beat until just combined as over-beating can cause it to split (curdle). If it is runny in the tub, it can be beaten until soft peaks form, much like cream. Choose a sweet variety of marsala when using in desserts.

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