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  • Prep Time: 35
  • Total Time: 35



  • 4 eggs, separated
  • ½ cup caster sugar
  • 500g mascarpone
  • ¾ cup strong black coffee
  • ¾ cup Marsala wine
  • ½ pack (250g) sponge fingers
  • Cocoa for dusting
  • ½ punnet strawberries, washed and green part removed
  • ½ punnet raspberries, washed
  • 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.


  • Recipe and Image Credit: Australian Egg Farmers


  • Serving Size: 6

Posted on

December 3, 2015