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Coffee and coconut trifle
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Prep Time:
260 minutes
Cook Time:
Total Time:
260 minutes
Indulgent desserts that will impress your guests.
Ingredients:
  • 2 x 90g packets coconut macaroon biscuits
  • 82.50 ml strong brewed black coffee
  • 40.00 ml Tia Maria liqueur (optional)
  • 300ml carton thickened cream
  • 24.00 gm icing sugar
  • 500ml carton (2 cups) vanilla custard
  • 300g frozen raspberries, thawed
  • 65.00 gm shredded coconut, toasted
Instructions:
  • Place biscuits still in their packets on a flat surface, gently crush them with a rolling pin. Mix coffee and liqueur (if desired) in a jug and set aside.
  • With an electric mixer, whip the cream until soft peaks form. Gently mix in the sugar. Fold in the custard until just combined.
  • Begin by layering one-third of the crushed biscuits into the bottom of 4 serving glasses. Lightly drizzle with the coffee mixture. Spoon one-third of the cream mixture over the biscuits, followed by one-third of the raspberries and coconut. Repeat these layers two more times. Cover, refrigerate for 4 hours, then serve.

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