Tiramisu Trifle

Ingredients (serves 12)

• 1 1/2 tablespoons coffee powder
• 1 1/2 tablespoons gelatine powder
• 2/3 cup caster sugar
• 1 cup boiling water
• 1 cup thickened cream
• 250g tub mascarpone
• 2 eggs
• 1/2 cup caster sugar, extra
• 250g packet sponge finger biscuits
• Grated dark chocolate, to serve

Method

1. Place coffee, gelatine and sugar in a heatproof bowl. Add boiling water. Whisk until dissolved. Add 3 cups cold water. Cover. Refrigerate for 1 hour or until just beginning to set (it should have a thick, syrupy consistency).
2. Meanwhile, using an electric mixer, beat cream until soft peaks form. Add mascarpone. Beat until just combined. Transfer to a bowl. Wash and dry beaters. Beat eggs and extra caster sugar together until thick and creamy. Fold egg mixture, in 2 batches, into cream mixture.
3. Arrange half the biscuits, breaking to fit, over the base of a 12 cup-capacity serving bowl. Spoon over half the coffee jelly, then half the mascarpone mixture. Repeat with remaining biscuits, jelly and mascarpone mixture. Cover. Refrigerate overnight.
4. Top with grated chocolate. Serve.