16-20 Sponge finger biscuits
Jar of pitted Morello cherries (you may not need the whole jar)
150ml espresso coffee
300ml Mascarpone cheese, softened
300ml thickened cream
1. Thinly slice 2-3 sponge finger biscuits per serving and place in the base of 10cm Arcosteel trifle bowls.
2. Mix some of the juice from the cherries with the espresso and Brandy and sprinkle over the biscuits.
3. hip the thickened cream into peaks and mix into the Mascarpone.
4. Scoop a generous spoonful of the cream mixture onto the soaked sponge, top with cherries. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with grated chocolate and serve.
NOTE: Brandy can be omitted for an alcohol-free version.
Serves 6Download Recipe!