Coffee, chocolate and cherry trifle

For the coffee jelly: 
• 6 T cold water 
• 20 g gelatine powder 
• 1 litre hot coffee made with Nespresso sweet almond and hibiscus coffee capsules 
• 200 g brown sugar 
For the coffee brownie: 
• 140 g butter 
• 4 large free-range eggs 
• 40 ml Nespresso sweet almond and hibiscus coffee
• 615 g box Woolworths chocolate brownie mix 
For the cherry compote: 
• 400 g cherries, pitted 
• 3 T caster sugar 
• 2 t  lemon juice  
• 1 t vanilla extract 
To assemble
• 1½ cups cold Woolworths whipping cream  
• 2–4 T icing sugar 
• 1 T vanilla extract 
• 2 x 250 g tubs Woolworths smooth mascarpone 
• 100 g dark chocolate, grated or shaved, to garnish 
• 200 g cherries, to garnish 

1. To make the jelly, place the water in a bowl and add the gelatine. Allow the gelatine to bloom or absorb the water completely.

2. Whisk the hot coffee and sugar into the gelatine until dissolved. Pour half the mixture into a trifle bowl and chill for 2–3 hours, or until the jelly has completely set. Pour the remainder into a square baking tray and place in the fridge to set for 2 hours.

3. To make the brownie, preheat the oven to 170ºC. Grease and line a 20 cm square baking tin with baking paper.

4. Melt the butter in a saucepan, then set aside to cool. Whisk together the sugar from the brownie kit and eggs until creamy, then stir in the melted butter and espresso.

5. Add the brownie mix and stir until smooth. Stir in the chocolate chunks from the brownie kit and spoon into the lined tin.

6. Bake the brownie for 25–30 minutes – the centre should be moist. Set aside to cool before slicing into squares.

7. To make the cherry compote, place the cherries, sugar and lemon juice in a saucepan over a medium heat and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 10–15 minutes, or until reduced and slightly thickened. Remove from the heat and stir in the vanilla extract.

8. Place the cream, icing sugar and vanilla extract in a large bowl and whisk until stiff peaks form.

9. To assemble, spoon a layer of mascarpone onto the set coffee jelly in the bowl, followed by a layer of cherry compote and a layer of brownies.

10. Slice the set square jelly into cubes and repeat the layering, starting with the coffee jellies.

11. Pipe a layer of whipped cream over the brownies and top with the chocolate, remaining cherry compote and fresh cherries.

WIN with Nespresso

To help you enjoy the Magic in the Making festive collection at home, we’re giving away a Nespresso Vertuo Pop coffee machine, plus two sleeves of coffee capsules. The Vertuo Pop is compact but powerful, using Nespresso’s signature Centrifusion™ technology to brew each capsule perfectly. It automatically adjusts to bring out the full flavour of every cup. It's stylish and easy to use, making it easy to recreate café-quality coffee at home.

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Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Marcelle van Rooyen, Clem Pedro, Lesego Madisa
Food assistant: Bianca Jones

more coffee recipes 

Nespresso’s Magic in the Making festive collection makes every coffee moment feel special. The Vertuo Pop brews this limited-edition range exactly the way you like it, turning everyday coffee breaks into small celebrations at home.