This amaretto tiramisu trifle recipe is a creamy and decadent dessert.
In a large pot mix together milk, 1/2 of the vanilla bean and the peel of 1 lemon. *Be sure there is no white skin left on the peel, which adds a bitter taste.
Place the pot over medium heat and bring to a boil
Meanwhile, pour the egg yolks and sugar into a small bowl, and whisk together until the color begins to lighten
Sift flour and then mix into eggs until all lumps are gone.
When milk has come to a boil, remove the vanilla and lemon peel, and slowly pour about 1/4 cup of hot milk into egg and flour mixture. Mix well.
Transfer the egg mixture back into the pot of milk, stirring thoroughly.
Bring to a boil again for a couple of minutes.
Allow cream to cool entirely before using.
In a shallow wide bowl, mix the coffee and liqueur.
In a large bowl use an electric mixer to cream mascarpone cheese and custard.
Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
Now sprinkle over a third of the grated chocolate followed with a layer mascarpone/custard mix.
Chill for at least 2 hours or up to a day.
Just before serving sprinkle with cocoa powder