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Kirsten Tibballs' coffee trifle
Kirsten Tibballs' coffee trifle
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Indulge in a decadent coffee, chocolate trifle for a deliciously rich treat.
Ingredients:
  • 800ml Dollop Thick Cream
  • 300ml Crème Fraîche
  • 160.00 ml Liqueur
  • 128.00 gm brown sugar
  • 2 shots espresso coffee
  • 120.00 gm unsalted butter, melted
  • 1 packet chocolate biscuits
  • 400ml Whipping Cream
  • Cocoa powder, for dusting
Instructions:
  • Mix the dollop cream and crème fraîche together in a bowl, then incorporate the Baileys.
  • Combine melted butter with dissolved brown sugar in espresso coffee before mixing it into the cream mixture in a separate bowl.
  • Create a base of biscuits in your trifle bowl. Top with the creamy mixture and sprinkle with cocoa powder. Repeat to achieve four layers of biscuits and cream.
  • Chill in the fridge for one hour to firm up.
  • Whip the chilled whipping cream until it forms stiff peaks. Spoon the cream over the prepared trifle right before serving and sprinkle with cocoa powder.

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