coffee cream trifle

Ginger cake sliced
3 tbsp coffee essence
5 tbsp hot water
4 tbsp dark rum (optional)
2oz cornflour
2oz light muscovado sugar
1/2 oz butter
1 pint milk
1/4 pint whipping cream 

To Decorate

1 tbsp demerara sugar
grated chocolate
flaked almonds (optional) 

Arrange the slices of ginger cake in the base of a trifle bowl. Mix together coffee essence,water and rum. Pour half over the ginger cake.

Put cornflour, sugar , butter and milk into a saucepan. Heat gently, whisk constantly until thickened and smooth. Cook gently for 2 minutes, remove from heat.

Add remaining coffee mixture, stirring well to blend. Pour over the ginger cake. Allowing to cool completely.

In a large chilled bowl, whip the cream until it holds its shape. Spoon into a large piping bag with a star nozzle.

Pipe swirls or cream around the egde of the trifle. Sprinkle with demerara sugar and decorate with grated chocolate and the flaked almonds.

1 comment to this

niles said on 24 Nov 2009 at 22:47:06:

Well, that sounds awesome!

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posted by toothy on 15 Nov 09 - 6036 views


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