Please wait, the site is loading...

Cappuccino trifles


Serves: 4
timePrep time: 15 mins
timeTotal time:
Cappuccino trifles
Recipe photograph by Kate Whitaker

Cappuccino trifles

Decorate these yummy trifles with chocolate curls, if you like

Serves: 4
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
855Kcal
Fat
52gr
Saturates
23gr
Carbs
74gr
Sugars
66gr
Fibre
5gr
Protein
17gr
Salt
0.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 250ml whole milk
  • 2 large egg yolks
  • 75g caster sugar
  • 3 tbsp plain flour
  • 2 tbsp espresso, cold
  • 16 amaretti biscuits
  • 3-4 tbsp Kahlúa liqueur
  • 300ml whipping cream
  • 1 tbsp cocoa, to dust

Step by step

Get ahead
Assemble the trifles up to a day ahead; keep chilled.
  1. Bring the milk to simmering point. Mix the yolks, sugar and flour in a bowl, then pour on the hot milk, whisking.
  2. Return the custard mix to the pan; bring to a simmer over a low heat, stirring, until thickened. Tip the custard into a bowl, beat in half of the coffee, leave to cool, then chill.
  3. Break the amaretti biscuits; divide among the glasses. Sprinkle with the Kahlúa and the remaining coffee. Top with equal amounts of coffee custard.
  4. Whip the cream; top each trifle with a quarter of the cream and dust with cocoa. Finish each one with chocolate curls.

You might also like...