Recipe; Tiramisu trifle (serves 8-10).
Whisk them as carpone and the custard together using a hand whisk or blender.
Take a third of the biscuits and carefully dip each one in the coffee and Amaretto, ensuring the biscuits are soft but not soggy, and use them to line the bottom of a 2-litre serving bowl.
Sprinkle a third of the grated chocolate over the biscuit layer and then follow with a thick layer of the mascarpone and custard mixture.
Repeat this process twice more to create three distinct layers.
Place the trifle in the fridge and leave for at least two hours or overnight.
When chilled, sprinkle the trifle with toasted flaked almonds and serve with a glass of Amaretto.