We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Cappuccino trifles
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kate Whitaker
Cappuccino trifles
Decorate these yummy trifles with chocolate curls, if you like
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
855Kcal
Fat
52gr
Saturates
23gr
Carbs
74gr
Sugars
66gr
Fibre
5gr
Protein
17gr
Salt
0.2gr
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.
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.
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.
- Bring the milk to simmering point. Mix the yolks, sugar and flour in a bowl, then pour on the hot milk, whisking.
- 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.
- Break the amaretti biscuits; divide among the glasses. Sprinkle with the Kahlúa and the remaining coffee. Top with equal amounts of coffee custard.
- Whip the cream; top each trifle with a quarter of the cream and dust with cocoa. Finish each one with chocolate curls.