Tiramisu trifle

WHITE CHOCOLATE CREAM: Place the white chocolate in a large heatproof bowl. Combine the cream, mascarpone and vanilla in a saucepan over medium heat and bring to the boil. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and incorporated. Add the extra cream and whisk to combine. Cover the surface of the white chocolate cream mixture with plastic wrap and refrigerate for a minimum of 5 hours. 

In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled white chocolate mixture together with the condensed milk and salt until it reaches soft peaks. Refrigerate until ready to use.

COFFEE SOAK: Use the espresso function on the Jura Coffee Machine to produce 90ml of espresso. Combine the water and sugar in a saucepan over high heat and bring to the boil. Once the sugar has completely dissolved, remove from the heat, then add the cocoa powder, espresso and marsala; stir to combine, then cool to room temperature.

ASSEMBLY: Create chocolate flakes by coarsely grating the block of dark chocolate on a box grater.

Spoon dollops of the White Chocolate Cream into the base of a 12-cup glass trifle bowl. 

Cut the sponge fingers in half. One at a time, dip each piece into the Coffee Soak, then place a layer into the trifle bowl, retaining the rest for the other layers.

Sprinkle a thin layer of dark chocolate flakes on top.

Repeat this process to continue building the layers of the trifle until you reach the top of the trifle bowl

To finish, top with remaining White Chocolate Cream in the centre and dark chocolate flakes. Refrigerate until ready to serve.