Festive Fig and Amaretti Trifle

Method

• Step 1

  First, melt the chocolate by breaking it into pieces in a bowl and sit over simmering water in a pan to melt.

• Step 2

  In each glass, place 3 amaretto biscuits and 4 to 5 fig slices on top and around the edge of the glass.

• Step 3

  Equally pour over the cold coffee over the biscuits.

• Step 4

  Take the melted chocolate off the heat, cool slightly, pour it into the custard (ensure it is room temperature), and combine. Spoon over the biscuits and figs.

• Step 5

  Place into the fridge to set.

• Step 6

  Now, boil the sugar and water, and simmer until soft ball consistency (approximately 15 minutes).

• Step 7

  Whisk the egg whites using an electric mixer to a stiff peak; now add the hot sugar in a steady stream and keep whisking until soft, shiny and a stiff peak.

• Step 8

  Take the glasses out of the fridge, divide the blackberries between the glasses and place them on top of the custard now pipe on the meringue top to form a dome.

• Step 9

  Use a blow torch to brown the meringue and sprinkle over some chopped pistachio nuts before serving.