Tiramisu Trifle

Ingredients

• 1 1/4 cups strong coffee
• 6 ounces amaretto liqueur
• 1 (500 g) container marscarpone cheese
• 9 ounces sponge cake fingers
• 3 ounces dark chocolate, grated coarsely

Custard

• 2 cups milk
• 1/2 cup granulated sugar
• 3 Tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 Tablespoon butter
• To serve
• 2 tablespoons grated chocolate
• 1 cup heavy cream, whipped

Directions

1. To make the custard, In medium saucepan over medium heat, heat milk until bubbles form at edges.
2. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve.
3. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
4. Remove from heat, stir in vanilla and butter.Chill until cold.
5. Mix the coffee and liqueur in a wide dish.
6. In another bowl mix the marscarpone with the custard until smooth using an electric hand mixer.
7. Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of 8 serving dishes with them, drizzle a bit more of the liquid over the sponge fingers.
8. Top with custard then more sponge cake.
9. Chill for at least 2 hours or up to a day.
10. Just before serving top with whipped cream and sprinkle chocolate.