Tiramisu Trifle - cooking recipe

Ingredients

300 ml good strong coffee
6 fluid ounces amaretto liqueur
1 (500 g) container mascarpone cheese
2 -3 cups ready made custard
9 ounces sponge cake fingers
3 ounces dark chocolate (roughly chopped or grated coarsely) or 3 ounces milk chocolate, of a good quality (roughly chopped or grated coarsely)
To serve
3 -4 tablespoons toasted slivered almonds
2 tablespoons grated chocolate

Preparation

Mix the coffee and liqueur in a wide dish.
In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
Repeat twice.
Chill for at least 2 hours or up to a day.
Just before serving sprinkle with the almonds and more chocolate.