Separate the eggs and place the yolks in the bowl of a stand mixer fitted with the whisk attachment.

Add the icing sugar and whisk on high speed for 4-5 minutes, or until light and pale. Add the

mascarpone, 50ml of coffee and vanilla extract. Continue whisking for another 5 minutes, until

thickened. Transfer the mixture to a clean bowl.

To a clean mixing bowl, add the egg whites and mix on high speed until fluffy. Slowly add the caster

sugar and continue whisking until thick, glossy and stiff peaks form. To check whether the sugar is

dissolved, rub a little mixture between your thumb and forefinger. Gently fold the egg whites into the

mascarpone mixture and set aside.

Place the Strega, Sambuca and remaining coffee 300ml of coffee in a shallow bowl. Dip biscuits into

the coffee and liqueur mix and place in the base of a 21cm trifle dish to form a double layer. Spoon

one-third of the mascarpone mixture on top, then repeat twice more with the biscuits, finishing with a

layer of the mascarpone mixture. Sprinkle the grated chocolate on top, then refrigerate for 2 hours, or

longer if time permits.