Posted in Kafevend Blog
If you're partial to trifle and coffee is your drink of choice, then you really can't go wrong with this rich, strongly flavoured dessert. At its heart is the Mexican liqueur Kahlúa, which is a blend of arabica coffee and sugarcane spirit. Like all liqueurs it's not cheap, but a little goes a long way and you can enjoy it in your coffee too! The quantities listed will make enough trifle for 5-6 people, presented in either a large trifle dish or individual glasses. It can be prepared up to a day ahead and all ingredients can be sourced at Sainsburys, who we have to thank for this delicious recipe idea.
250ml whole milk
2 large egg yolks
75g caster sugar
3 tbsp plain flour, sieved
2 tbsp espresso, cold ( I just made 2 tbsp very strong instant )
16 amaretti biscuits ( try this recipe, or you could just buy some for speed! )
3-4 tbsp Kahlúa liqueur
300ml whipping cream
cocoa to dust
chocolate curls to decorate ( or grate some dark chocolate on top instead )
1- Mix the egg yolks, flour and sugar together in a bowl.
2- Bring the milk to simmering point and then whisk it into the bowl of egg, flour and sugar.
3- Return the custard mix to the pan and bring it to a simmer over a low heat, stirring continuously
until it thickens.
4- Tip the custard into a bowl and beat in half of the coffee. Leave to cool and then put in the fridge
5- Break the amaretti biscuits and place in the trifle dish or divide among the glasses. Sprinkle with
the Kahlúa and remaining coffee.
6- Spread the chilled coffee custard on top.
7- Whip the cream ( an electric mixer makes for an easier job ) and then spread over the trifle.
8- Dust with cocoa and finally decorate with chocolate curls/grated chocolate.