Mocha trifle

Rich and delicious mocha trifle with a kick of Tia Maria or your favourite liqueur.
Mocha trifle



1.Stir the water, coffee and liqueur in small jug until coffee dissolves.
2.Combine custard and chocolate in small bowl; fold in whipped thickened cream.
3.Halve cake horizontally; trim one half to fit base of deep round 2-litre (8 cup) serving bowl; drizzle with half of the coffee mixture. Sprinkle half of the raspberries over coffee mixture then spread with half of the custard mixture. Repeat with remaining cake, coffee mixture, raspberries and custard mixture. Cover; refrigerate 10 minutes.

It is important the chocolate is cool, but not set, before it is added to the custard. Kahlúa can be substituted for Tia Maria in this recipe.


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