Coffee Trifle Recipe | House and Leisure

Coffee Trifle Recipe

Recipe and Styling Raphaella Frame Photographs Sean Calitz Ingredients:

  • 225g butter
  • 175g caster sugar
  • 4 large eggs
  • 175g self-raising flour, sifted
  • 50g cornflour
  • 5T instant coffee granules (heaped)
  • 6–7 T hot water
  • 500g mascarpone
  • Kahlua or Amarula liqueur
  • 2T caster sugar
  • 200g walnuts
Directions: Preheat the oven to 190°C. For the coffee sponge, cream the butter and 175g caster sugar until pale and fluffy. Beat the eggs lightly before adding gradually to the butter mixture. Fold in the flour. Dissolve three tablespoons of coffee in two tablespoons of hot water and fold through the butter mixture. Fold four or five more tablespoons of hot water into the mixture until the batter is of pouring consistency. Pour into two greased cake tins lined with baking paper and bake for 25 to 30 minutes until golden brown. Remove from the oven and cool. Place the mascarpone in a bowl and sieve in the remaining coffee granules. Mix in three tablespoons of Kahlua or Amarula and two tablespoons of caster sugar. Spoon a little mascarpone mixture into the base of a serving dish and cover with a layer of walnuts. To assemble the trifle, cut the coffee sponge into rounds large enough to fill your dish, or break it into pieces and layer over the mascarpone mixture. Sprinkle a generous amount of liqueur over the sponge and build the layers until all of the mixture is used up. Sprinkle a little sieved instant coffee over the top and serve. This recipe was originally featured in the December 2011 issue of House and Leisure.