To serve:roasted flaked almonds and slivered pistachiosTo serve:fresh raspberries (optional)Sponge5eggs, separated185 gmcaster sugar 90 gmplain flourJuice of half a lemonCrema pasticceria375 ml(1½ cups) milk1vanilla bean, split and seeds scraped5egg yolks90 gmcaster sugar35 gmplain flour250 gmmascarponeRaspberry jelly200 gmfrozen raspberries55 gm(¼ cup) caster sugar3½sheets of gelatine (titanium strength), soaked in cold water1½sheets of gelatine (gold strength), soaked in cold water300 mlmoscatoRhubarb compote1bunch of rhubarb, thinly sliced200 mlChianti50 gmcaster sugar30 mlgrappa
To make sponge, preheat oven to 160C. Using an electric mixer, whisk eggwhites until soft peaks form. With motor running, add half the sugar, whisking until firm and glossy (3-4 minutes). In a separate bowl, whisk egg yolks, flour, lemon juice and remaining sugar until pale (4-5 minutes). Fold through half the eggwhite mixture to lighten, then fold through remaining eggwhite mixture and spread onto a baking paper-lined 20cm x 30cm baking tray. Bake until a skewer withdraws moist but not sticky (35-40 minutes), then cool sponge.
For crema pasticceria, combine milk and vanilla bean in a saucepan and bring just to the simmer (do not boil). In a bowl, whisk together egg yolks, sugar and flour until thick and pale. Pour over half the milk, whisking continuously, then add this mixture back to milk on the stove. Whisk over low heat until thickened (3-4 minutes). Cool completely then whisk in mascarpone until smooth.
For raspberry jelly, combine raspberries, sugar and 1 cup of water in a saucepan and bring to the boil. Boil for 2 minutes then strain through a fine sieve. Squeeze excess water from gelatine, add to raspberry mix, stirring to dissolve. Cool completely, then add moscato, pour into a 15cm x 20cm container (jelly should be 2cm deep) and refrigerate until firm (1-2 hours).
For rhubarb compote, combine all ingredients except grappa in a heavy-based saucepan. Add 100ml water and cover with greaseproof paper. Bring to the boil over medium-high heat, then turn off immediately. Stand until cool, then strain, reserving liquid. Add grappa to rhubarb liquid and set aside.
To assemble trifle, you’ll need two 1 litre-capacity serving bowls (20cm diameter across the top and 10cm deep). Cut sponge to snugly fit bases of bowls, then soak base in rhubarb liquid, being careful not to let sponge fall apart. Top each with a 2cm-thick layer of crema pasticceria, then enough rhubarb to cover completely. Using your fingers, break up jelly into pieces and place over rhubarb. Tear up remaining sponge scraps, soak in rhubarb liquid and scatter over jelly. Finish with another layer of crema pasticceria, smoothing tops and refrigerate for at least 3 hours. To serve, scatter trifles with roasted almond flakes, slivered pistachios and fresh raspberries.