Ingredients

Method

• For the coffee jelly:
• 10 g gelatine powder
• 3 T water
• 1 cup hot black coffee
• 50 g treacle sugar
• For the tiramisu trifle
• 1½ cups whipping cream
• 80 g caster sugar
• 1 t vanilla extract
• 2 x 250 g tubs mascarpone
• 100 g Woolworths white chocolate drops, melted
• 1½ cups cold espresso
• 4 T coffee-flavoured liqueur (such as Kahlua)
• 1 Woolworths Madeira loaf, thickly sliced
• cocoa, for dusting

Method

Ingredients

1. To make the coffee jelly, place the gelatine in a bowl with the water and allow to stand until the water is absorbed. Pour the hot coffee into a bowl and whisk in the gelatine and sugar until dissolved. Pour into a lightly greased baking sheet or silicone tray and chill for 1 hour, or until firm.

2. Beat the cream at a medium speed using an electric mixer. Slowly add the sugar and vanilla and beat until stiff peaks form. Fold in the mascarpone and melted chocolate. Set aside.

3. To assemble, place the espresso and liqueur in a shallow bowl. Dip the cake in the coffee (don’t soak it), then place the cake in the base of a serving dish. Top with the coffee jelly – scoop it or cut into cubes – then dollop on the mascarpone and gently spread across the surface. Dust with cocoa powder and chill until ready to serve.

Find more trifle recipes here.

Photographs: Myburgh Du Plessis
Recipes: Khanya Mzongwana
Food Assistant: Emma Nkunzana