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1
Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
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2
Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
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3
Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
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4
Remove bowl from over water.
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5
Whisk mascarpone, 1 container at a time, into warm custard until blended.
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6
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
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7
Fold in mascarpone mixture.
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8
Bring 1 cup water to simmer in small saucepan.
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9
Remove from heat.
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10
Add 2 tablespoons sugar and espresso powder; stir to dissolve.
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11
Mix in liqueur.
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12
Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
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13
Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish(biscuit may break).
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14
Repeat with enough biscuits to go around bottom sides of dish.
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15
Dip more biscuits and arrange over bottom of dish to cover.
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16
Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
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17
Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
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18
Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
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19
Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
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20
Sprinkle remaining ground chocolate over, covering completely.
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21
Cover and chill overnight.
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22
Gently press stem end of largest chocolate leaves around edge of trifle.
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23
Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
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24
*Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
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25
CHOCOLATE LEAVES:
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26
Line large baking sheet with foil.
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27
Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115u00b0F
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28
Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
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29
Arrange chocolate side up on prepared baking sheet.
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30
Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115u00b0F temperature.
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31
Chill leaves until firm, about 45 minutes.
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32
Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
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33
(Can be made 2 days ahead. Cover and keep chilled.)
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34
Using small artist brush, carefully brush some leaves with gold dust, if desired.
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35
*Available at cake and candy supply stores.
