Sweetened chestnut puree and mascarpone cream piled on top of each other to fantastic effect, absolutely fabulous. And adorned with fresh orange slices makes it irresistible.
Ingredients for the chestnut cream: 100g milk chocolate broken up, 50g unsalted butter diced, 1 x 435g tin unsweetened chestnut purée, 75g caster sugar, 100ml double cream, 1 tsp vanilla extract
Mascarpone mousse: 3 medium organic eggs separated (optional, I leaved out the eggs from my recipe), 50g caster sugar, ½ tsp vanilla extract, 200g mascarpone, 200ml double cream whipped to soft peaks, Amaretto liqueur, Amarettini biscuits, broken
Directions: Arrange the trifle sponges or Amarettinis in the base of a deep 20cm bowl (glass for maximum effect), and sprinkle over the sherry or the Amaretto liqueur. Place the chocolate and butter in a bowl set over a pan of simmering water and gently melt them, stirring now and again until smooth, then remove the bowl from the heat and allow the melted chocolate to cool to room temperature. Place the chestnut purée, sugar, cream and vanilla extract in the bowl of a food processor and whiz until creamy, then add the chocolate and butter mixture and whiz again until you have a silky purée. Smooth this over the sponges.
For the mascarpone mousse, using an electric whisk, in a large bowl beat the egg yolks and sugar until pale and thick. Gently loosen and fold in the mascarpone and vanilla extract. Fold in the whipped cream. Whip the egg whites until stiff in another large bowl and fold into the mascarpone base. Flavor with Amaretto liqueur. Smooth this over the chestnut cream, cover and chill for several hours. To serve with fresh orange slices and with Amarettini crumbles on top.