Add a twist to two classic desserts by combining tiramisu and trifle.

This dish beautifully quick and easy to make if you really want to create a retro ambiance, place a sparkler in the top and light to serve.

This can be made in one large trifle dish or in about 8 smaller glass dishes for individual servings.

• 300ml good quality, strong black coffee, cooled
• 175ml Disaronno or other amaretto liqueur
• 500g mascarpone cheese
• 500g custard, ideally home-made but good quality bought custard will be OK
• 250g Italian Savoiardi biscuits or sponge fingers
• 85g good-quality dark chocolate (at least 70% cocoa solids)
• 4 tablespoons of toasted slivered almonds
• some shaved dark chocolate, to decorate

Put the coffee and liqueur together in a large dish and, in a separate bowl, beat together the mascarpone and custard.

Dip some of the biscuits in the coffee, about a third, so that they are soft but not soggy.

Spread the biscuits to form a base layer in your serving dish and spoon over a little extra coffee and liqueur mixture.

Spread about a third of the chocolate on top and top with a third of the mascarpone custard mixture.

Repeat the layering process two more times or until all of the ingredients are used, finishing with the mascarpone custard.

Chill in the fridge for at least a couple of hours or overnight and sprinkle with the almonds and chocolate shavings just before serving.