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Prep: 15 minutes Cook: Requires two hours refrigeration time.

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Serves 4

Serves 4

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  • 330g mascarpone
  • 100g sugar
  • 4 eggs
  • 25ml liqueur


  • 175g trifle sponges
  • 250ml strong coffee
  • 25ml liqueur
  • 2 tsp sugar

To finish

  • Plain cocoa powder


  1. Separate eggs.

  2. Whisk together egg yolks and sugar.

  3. Add the mascarpone and 25ml liqueur and whisk until smooth.

  4. Whisk egg whites until stiff.

  5. Fold egg whites into mascarpone mixture.

  6. Add 25ml liqueur to coffee, plus a little sugar.

  7. In a dish approx 24cm x 18cm x 10cm(d), layer the cream, then a layer of sponges soaked in the coffee mixture, another layer of cream, another layer of sponges and finally a layer of cream.

  8. Refrigerate for at least two hours.

  9. Dust cocoa powder over the pudding just before serving.

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