White Chocolate, Irish Cream And Berry Trifle

• 2 None large eggs
• 1/3 cup granulated sugar
• 9 oz mascarpone cheese
• 2/3 cup heavy whipping cream
• 2 tbsp ground espresso coffee, brewed in 1 cup boiling water for 2 mins then strained
• 1/2 cup Irish Cream liqueur
• 9 oz Ladyfinger cookies
• 1.5 oz white chocolate, grated coarsely
• 9 oz strawberries, sliced thickly
• 5 oz raspberries

1. Whip eggs and sugar until thick and creamy. Beat mascarpone and heavy cream until thick then fold into egg mixture.
2. Combine coffee and liqueur. Dip 1/2 the Ladyfingers, 1 at a time, briefly in coffee mixture to soften then use to line the base of a shallow serving dish. Spread 1/2 the mascarpone mixture over Ladyfinger then top with grated chocolate. Arrange 1/2 the strawberries over top.
3. Dip remaining Ladyfingers, 1 at a time, briefly in remaining coffee mixture to soften. Layer over strawberries then top with mascarpone. Cover and refrigerate for 3 hours or overnight.
4. Combine remaining strawberries with raspberries then pile on top of trifle. Serve topped with more grated chocolate.

eggs, sugar, mascarpone cheese, heavy whipping cream, ground espresso coffee, irish cream, ladyfinger cookies, white chocolate, strawberries, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/37301 (may not work)