Raspberry, White Chocolate & Mascarpone Trifle - cooking recipe

Ingredients

1/2 cup superfine sugar (caster)
3 cups water
1 lemon, zest of
1/4 cup amaretto liqueur
6 ounces mascarpone
1/3 cup superfine sugar, extra
2 eggs, separated
8 ounces white chocolate, grated
20 Savoiardi cookies (Italian light sponge finger biscuits)
2 cups fresh raspberries
1/3 cup sliced almonds, toasted

Preparation

Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
Reduce heat and let simmer for 10 minutes.
Remove from heat, add amaretto liqueur, and set aside to cool.
With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will \"yellow\" and become grainy.
In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
Gently fold through the mascarpone mixture along with the grated chocolate.
Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup - if dipped too long they will become mushy!
Line the base of an 8\" x 11\" (20cm x 26cm) serving dish with the biscuits.
Top with half the mascarpone mixture.
Sprinkle the raspberries over the mascarpone mixture.
Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.