A version without raw eggs – make a day ahead for the best taste.
serves 6 to 10 depending on how generous you’re feeling
Ingredients
500g tub of mascarpone
1 pint custard (ready made or freshly made up)
2 tablespoons caster sugar
6 tablespoons dark rum
150g dark chocolate (Bournville or better)
200ml (7 fl oz) strong coffee
30 sponge fingers (usually 1 box full)
Equipment: 1 large glass bowl or trifle dish
Method
- Put the chocolate in a mini food processor and chop till fine. If you haven’t got a food processor, grate it instead.
- Put the mascarpone in a large bowl and soften it by mashing it with a fork.
- Add the custard, sugar and 1 tablespoon of rum to the mascarpone and mix it all together until smooth.
- Put the coffee into a shallow bowl and stir in the remaining rum.
- Soak a sponge finger in the coffee mixture and put it in the base of your serving dish. Repeat this step until you’ve covered the base of the dish.
- Now cover the sponge fingers with one-third of the mascarpone mixture.
- Sprinkle the mascarpone with one-third of the chopped up chocolate.
- Repeat these three layers again twice.
- Cover with clingfilm and store in the fridge overnight.