Serves 6
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Prep Time
35 min
Prep Time
35 min
  1. 4 eggs, separated
  2. ½ cup caster sugar
  3. 500g mascarpone
  4. ¾ cup strong black coffee
  5. ¾ cup Marsala wine
  6. ½ pack (250g) sponge fingers
  7. Cocoa for dusting
  8. ½ punnet strawberries, washed and green part removed
  9. ½ punnet raspberries, washed
  10. ½ punnet blueberries, washed
  1. Place saucepan half filled with water onto the stove and bring to a simmer.
  2. Combine egg yolks and sugar in a heatproof bowl, sit the bowl on top of the saucepan and whisk until fluffy.
  3. Add 1/3 cup Marsala wine, continue to whisk until the mixture forms a ribbon (about ten minutes).
  4. Remove the bowl, and set aside to cool.
  5. Gently fold the mascarpone into the cooled egg mixture.
  6. In a separate bowl, whisk the egg whites into soft peaks and gently fold through the egg and mascarpone mixture.
  7. Place coffee and remaining Marsala into a bowl. Briefly dip the biscuits into the coffee mix and lay them into a trifle dish, then layer with the mascarpone mix. Top with another layer of soaked biscuit and so on, finishing with a layer of mascarpone mix.
  8. Refrigerate for at least two hours, or overnight.
  9. Before serving, dust with cocoa powder and garnish with fresh berries.
  1. Recipe and Image Credit: Australian Egg Farmers
I Love Eggs http://eggs.org.nz/