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5-ingredient espresso martini terrine recipe
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
No-bake, 5-ingredient treat: Espresso martini terrine with layers of sponge and gelato, Kahlua cream, and chocolate coffee beans. Freeze for 6 hours for ideal texture. Traditional French terrine transformed into a delightful dessert, perfect for Christmas.
Ingredients:
  • 450g pkt Make at Home Unfilled Rectangular Double Sponge cake
  • 125ml (1/2 cup) Kahlua liqueur, plus extra (optional), to drizzle
  • 1.5L coffee gelato (we used Gelativo Coffee Gelato) or ice cream, softened slightly
  • 300ml ctn thickened cream
  • Chocolate-coated coffee beans, to decorate
  • Cocoa powder, to dust (optional)
Instructions:
  • Prepare the loaf pan by lining it with plastic wrap, making sure to leave some overhang. Then, line it with a sheet of baking paper, leaving 5cm of overhang on the sides.
  • Slice each sponge cake layer in half horizontally to make 4 even pieces, then cut 1 piece horizontally into three equal parts. Trim each piece to a 1.5cm thickness and generously drizzle the cake pieces with 60ml (¼ cup) of Kahlua.
  • Begin by gently spreading one-quarter of the delicious coffee gelato into the pan. Ensure it is evenly distributed and the surface is smooth. Layer the large cake pieces, Kahlua-side up, followed by one of the smaller cake pieces to fill any gaps. Repeat this process with the remaining gelato and cake, ending with a final layer of gelato on top. Cover the top with the excess plastic wrap and paper. Place the pan in the freezer for at least 6 hours, or overnight, until the dessert is firm.
  • Whip cream and remaining 60ml (1/4 cup) Kahlua in a bowl using electric beaters until firm peaks form. Transfer terrine to a serving plate or board. Top with whipped cream, sprinkle with cocoa powder, drizzle with extra Kahlua (if using), and garnish with chocolate-coated coffee beans before serving.

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