that recipe also jobs brilliantly served in individual cappuccino cups or glasses. I used ten 175ml/6fl oz cups for that quantity of ingredients.
Ingredients
290ml/%26frac12; pint, strong coffee, good quality
175ml/6fl oz Amaretto Liqueur
500g tub of masvehiclepone
500g/1lb 2oz fresh custard, good quality
255g/9oz Savoiardi biscuits or sponge fingers
85g/3oz dark chocolate, good quality roughly chopped
4 tbsp toasted flaked almonds
Method
1. Pour the coffee and the Amaretto into a wide dish or bowl.
2. Whisk the masvehiclepone and the custard tofetchher using a hand whisk or blender.
3. bring a third of the biscuits and vehicleefully dip each one in the coffee and Amaretto. Ensure the biscuits are soft but not soggy. Line the bottom of a 2 litre/3%26frac12; pint bowl.
4. Sprinkle a third of the chopped chocolate over the biscuit layer and then follow with a layer of the masvehiclepone and custard mixture.
5. Repeat that process twice more. Place in the fridge and leave for at least two hours or overnight.
6. just before serving, sprinkle over the toasted flaked almonds.
Delicious served with a glass of Amaretto.
Orignal From: Tiramisu trifle
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