Monday, February 4, 2008
Coffee & Raspberry Trifle
2 1/2 heaped tbs Italian ground coffee (Lavazza Caffe Espresso brand)
1 1/2 cups boiling water
1 1/4 cup thickened cream
1 tbs icing sugar mixture
2 cups bought vanilla custard
9 oz sponge finger biscuits
2 oz chocolate flake bars (Cadbury brand), crumbled
9 oz punnets raspberries
Place coffee in a coffee plunger and pour over the boiling water. Stir. Replace plunger lid (do not push down). Stand for 3-5 minutes. Push down plunger. Pour into a large heatproof bowl. Set aside for 20 minutes to cool to room temperature.
Use an electric beater to whisk cream and icing sugar in a bowl until soft peaks form. Fold in custard until just combined.
Quickly dip one-third of the biscuits, one at a time, into coffee. Arrange biscuits over the base of a 6-cup capacity glass serving bowl. Top with one-third of the custard mixture and smooth the surface with a spoon. Scatter over one-third of the raspberries and chocolate. Repeat, in 2 more layers, with the remaining custard mixture, raspberries, chocolate and biscuits.
Cover the trifle with plastic wrap and place in the fridge for 2 hours to chill and develop the flavours.