• 250 ml whole milk
  • 2 large egg yolks
  • 75 g caster sugar
  • 3 tbsp plain flour
  • 2 tbsp espresso, cold
  • 16 amaretti biscuits
  • 3 tbsp Kahlúa liqueur
  • 300 ml whipping cream
  • cocoa, to dust
  • chocolate curls, to decorate


  1. 1

    Bring the milk to simmering point. Mix the yolks, sugar and flour in a bowl, then pour on the hot milk, whisking.

  2. 2

    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.

  3. 3

    Break the amaretti biscuits; divide among the glasses. Sprinkle with the Kahlúa and the remaining coffee. Top with equal amounts of coffee custard.

  4. 4

    Whip the cream; top each trifle with a quarter of the cream and dust with cocoa. Finish each one with chocolate curls.


    Get ahead: assemble the trifles up to a day ahead; keep chilled.

Nutritional Details

Each serving provides
  • Energy 2751kj 657kcal 33%
  • Fat 45.0g 64%
  • Saturates 24.2g 121%
  • Sugars 38.2g 42%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1156kj/276kcal

Each serving provides

48.7g carbohydrate 1.6g fibre 10.8g protein

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