Ingredients

• 4 free-range eggs
• separated
• 1 tsp vanilla extract
• 125g/4½oz caster sugar
• pinch salt
• 115g/4oz plain flour
• 1 tbsp instant espresso coffee powder
• 400ml/14fl oz double cream
• 250g/9oz mascarpone
• 4 tbsp vodka
• 4 tbsp coffee liqueur
• 60g/2oz amaretti biscuits
• 20g/¾oz cocoa powder

Directions

• Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper.
• In a large bowl
• whisk the egg yolks
• vanilla and half the sugar together for 5 minutes
• or until very pale.
• In a large
• glass bowl
• whisk the egg whites using an electric whisk
• slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour.
• Fill the tins equally with the mixture and bake for 15 minutes
• or until firm to the touch and golden-brown.
• Carefully remove the cakes from their tins
• discard the paper and leave to cool on a wire rack.
• Mix the espresso powder with 200ml/7fl oz boiling water
• leave to cool
• then brush both sides of the sponge with the coffee.
• In a medium bowl
• using a handheld whisk
• mix a little of the cream with the mascarpone until smooth. Add the remaining cream
• vodka and coffee liqueur
• whisking until slightly stiffened.
• Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb.
• To serve
• place a layer of sponge in an 18cm/7in glass trifle bowl
• spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge
• cream and crumbs. Finish with the final sponge and a dusting of cocoa powder.