Italian Fruit Trifle
1 Pot, 1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Cookie cutter ring, 1 Rolling pin, 1 Hand mixer, 1 Parchment paper, 1 Plastic wrap, 16 Tartlet molds à 6 cm Ø, 1 Large knife
Break the sponge fingers into pieces and divide between 4 serving dishes.
Drizzle over a little of the sweet wine then add the remaining wine to the mascarpone with the sugar and lemon juice and beat together until smooth.
Spoon a little of the mascarpone cream over the sponge fingers, finely grate over a little of the chocolate then arrange a ring of raspberries around the dish.
Spoon over the remaining mascarpone cream, top with the remaining raspberries and finely grate over a little more chocolate.
Shave the remaining chocolate and serve.