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Individual Espresso Trifles
Ingredients:
Method:
- Sprinkle gelatine over combined liqueur and water in a microwave proof jug and microwave on medium in 15 second bursts, stirring, until gelatine dissolves completely. Combine with coffee and sugar and stir until sugar is dissolved. Pour into 6 x 1 1/2 cup capacity serving dishes or dessert glasses and refrigerate until set
- Mix custard powder with 1/2 cup milk to make a thin paste. Add sugar to the remaining milk in a saucepan and just bring to the boil. Pour in the paste and whisk continuously over medium-low heat until thickened. Transfer to a bowl and press cling wrap onto the surface of the custard to prevent a skin from forming. Refrigerate for 1-2 hours until almost set, but not hard
- Divide sponge evenly over the jelly and drizzle with remaining liqueur. Whisk cooled custard until smooth and creamy and then spoon onto the sponge
- Whip cream and vanilla bean paste in an electric mixer until soft peaks form. Spoon onto the custard and garnish with crumbled biscotti and chocolate curls. Chill until required
Tips & Hints:
- This dessert can be made in a large glass trifle bowl to feed a crowd. Trifles can be assembled up to 8 hours ahead. Use chocolate sponge instead of plain, if desired. For easy chocolate curls, use a vegetable peeler to 'peel' chocolate straight from the block.
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