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Espresso martini trifle recipe
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Prep Time:
660 minutes
Cook Time:
15 minutes
Total Time:
675 minutes
Decadent Christmas dessert with sponge roll, jelly, chocolate mousse, mascarpone, and Kahlúa coffee liqueur for the adventurous foodie.
Ingredients:
  • 400g packet choc sponge roll
  • 60ml (1/4 cup) Kahlúa Coffee Liqueur
  • 60ml (1/4 cup) vanilla vodka
  • 500.00g tub mascarpone
  • 600ml thickened cream, whipped
  • Choc-covered coffee beans, to decorate
  • Bought chocolate sauce, to drizzle
  • 6 sheets gelatine
  • 80.00 gm caster sugar
  • 20.00 ml coffee granules
  • 250g dark chocolate (45% cocoa), chopped
  • 3 eggs, at room temperature, separated
  • 35g (1/4 cup) custard powder
  • 10.00 gm cocoa powder
  • 2 tsp coffee granules
  • 500ml (2 cups) milk
  • 30g butter, chopped
Instructions:
  • Soak the gelatine in a bowl of cold water until softened. In a small saucepan, combine sugar, coffee, and 500ml (2 cups) water. Heat over low heat until the sugar dissolves. Remove from heat, squeeze out excess water from gelatine, and stir it into the pan until dissolved. Pour the mixture into a 3L (12 cup) glass trifle dish. Chill in the fridge until set, about 3 hours.
  • Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Remove from heat and quickly stir in the egg yolks until just combined to prevent seizing.
  • Whisk the mascarpone in a bowl until it forms firm peaks, being careful not to overmix to avoid curdling. Gently fold a portion of the mascarpone into the chocolate mixture, then fold in the rest of the mascarpone. Using electric beaters, whip the egg whites in a clean bowl until firm peaks form. Fold the whipped egg whites into the chocolate mixture.
  • Slice the sponge roll into 14 even pieces. Mix the Kahlúa and vodka in a small bowl and brush half of it onto one side of the sponge slices. Place 6 slices, brushed side down, on top of the jelly layer. Use the last slice to fill any gaps. Brush the remaining Kahlúa mixture over the top. Spread the mousse over the sponge slices. Chill in the fridge for 2 hours until slightly firm.
  • For the custard, mix custard powder, sugar, cocoa, and coffee in a saucepan. Pour in 2 tablespoons milk and stir until smooth. Slowly pour in the rest of the milk. Heat over medium heat and whisk until slightly thickened. Lower heat and simmer for 2 minutes, whisking continuously until thick. Move to a bowl and gradually whisk in butter. Chill in the fridge for 1 hour until cooled.
  • Place the remaining sponge slices on top of the mousse, generously brush with the remaining Kahlúa mixture, then spread the custard over to create a smooth surface. Chill in the fridge for at least 4 hours, or overnight for optimal flavor development.
  • Before serving, generously dollop whipped cream over the trifle, then sprinkle chocolate-covered coffee beans all over and finish with a decadent drizzle of chocolate sauce.

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