- Peanut free
- Sesame free
- Shellfish free
- Seafood free
This show-stopping coffee trifle features rich and decadent layers, making it a decadent dessert that’s guaranteed to please.
- Serves12
- Cook time20 minutes
- Prep time45 minutes, + cooling, setting & overnight soaking time
Ingredients
- Vegetable oil, to grease
- Plain flour, to dust
- 2 tbs plain flour, extra
- 2 tbs self-raising flour
- 2 tbs cornflour
- Pinch of salt
- 2 free-range eggs
- 2/3 cup (150g) caster sugar
- 2 cups (500ml) hot espresso coffee
- 3 tsp gelatine powder
- 1/2 cup (125ml) whisky
- 3 cups (750ml) pouring (pure) cream
- 1/3 cup (110g) Coles Smooth Hazelnut Spread
- 1 tsp vanilla extract
- 40g dark chocolate
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Lightly grease the base and side of a 20cm (base measurement) round cake pan with vegetable oil. Add 2-3 tsp plain flour and tap the pan in a rotating motion to evenly coat the base and side, discarding any excess flour.
Step 2
Sift the extra plain flour, self-raising flour, cornflour and salt twice into a medium bowl. Use an electric mixer to whisk the eggs and half the sugar in a large bowl until pale and creamy. Sift in the flour mixture. Use a large metal spoon to fold in until combined. Pour into the prepared pan and smooth the surface. Bake for 20 mins or until the cake springs back when lightly touched. Set aside in the pan for 10 mins before turning onto a sheet of non-stick baking paper. Set aside to cool completely.
Step 3
Whisk the coffee and remaining sugar in a heatproof bowl. Sprinkle the gelatine over the top and whisk until the gelatine dissolves. Strain into a large jug. Skim off any bubbles on the surface. Pour into a 12-cup (3L) trifle bowl or glass serving dish. Place in the fridge for 2-3 hours or until set.
Step 4
Trim the cake to fit inside the trifle bowl or dish. Pour 1/4 cup (60ml) whisky or orange juice in a shallow bowl. Rotate the sides of the cake in the whisky or orange juice to coat. Brush both sides of the cake with the remaining whisky or orange juice in the shallow bowl. Gently arrange over the coffee jelly in the bowl or dish. Brush with 1 1/2 tbs of the remaining whisky or orange juice.
Step 5
Use an electric mixer to whisk 300ml cream in a medium bowl until soft peaks form. Add the hazelnut spread and whisk until well combined and firm peaks form. Spoon over the cake and smooth the surface. Cover the bowl or dish with plastic wrap. Place in the fridge overnight to develop the flavours.
Step 6
Place the vanilla extract and remaining cream in a large bowl. Use an electric mixer to whisk until soft peaks form. Add the remaining whisky or orange juice and whisk until firm peaks form. Spoon the cream mixture on top of the trifle. Use a vegetable peeler to shave the chocolate. Sprinkle the shaved chocolate over the trifle to serve.
Recipe tip
COOK. STORE. SAVE.
Use the leftover hazelnut spread to make a warming chocolate self-saucing pudding. See how it’s done with the recipe at coles.com.au/chochazelnutpudding.
Get ahead: Make the sponge cake up to 2 days ahead. Store at room temperature in an airtight container lined with baking paper.
Smart swap: You can substitute whisky for orange juice for an alcohol-free version.
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Irish coffee trifle
- Serves12
- Cook time20 minutes
- Prep time45 minutes, + cooling, setting & overnight soaking time
Ingredients
- Vegetable oil, to grease
- Plain flour, to dust
- 2 tbs plain flour, extra
- 2 tbs self-raising flour
- 2 tbs cornflour
- Pinch of salt
- 2 free-range eggs
- 2/3 cup (150g) caster sugar
- 2 cups (500ml) hot espresso coffee
- 3 tsp gelatine powder
- 1/2 cup (125ml) whisky
- 3 cups (750ml) pouring (pure) cream
- 1/3 cup (110g) Coles Smooth Hazelnut Spread
- 1 tsp vanilla extract
- 40g dark chocolate
Description
This show-stopping coffee trifle features rich and decadent layers, making it a decadent dessert that’s guaranteed to please.
Method
Step 1
Preheat oven to 180°C. Lightly grease the base and side of a 20cm (base measurement) round cake pan with vegetable oil. Add 2-3 tsp plain flour and tap the pan in a rotating motion to evenly coat the base and side, discarding any excess flour.
Step 2
Sift the extra plain flour, self-raising flour, cornflour and salt twice into a medium bowl. Use an electric mixer to whisk the eggs and half the sugar in a large bowl until pale and creamy. Sift in the flour mixture. Use a large metal spoon to fold in until combined. Pour into the prepared pan and smooth the surface. Bake for 20 mins or until the cake springs back when lightly touched. Set aside in the pan for 10 mins before turning onto a sheet of non-stick baking paper. Set aside to cool completely.
Step 3
Whisk the coffee and remaining sugar in a heatproof bowl. Sprinkle the gelatine over the top and whisk until the gelatine dissolves. Strain into a large jug. Skim off any bubbles on the surface. Pour into a 12-cup (3L) trifle bowl or glass serving dish. Place in the fridge for 2-3 hours or until set.
Step 4
Trim the cake to fit inside the trifle bowl or dish. Pour 1/4 cup (60ml) whisky or orange juice in a shallow bowl. Rotate the sides of the cake in the whisky or orange juice to coat. Brush both sides of the cake with the remaining whisky or orange juice in the shallow bowl. Gently arrange over the coffee jelly in the bowl or dish. Brush with 1 1/2 tbs of the remaining whisky or orange juice.
Step 5
Use an electric mixer to whisk 300ml cream in a medium bowl until soft peaks form. Add the hazelnut spread and whisk until well combined and firm peaks form. Spoon over the cake and smooth the surface. Cover the bowl or dish with plastic wrap. Place in the fridge overnight to develop the flavours.
Step 6
Place the vanilla extract and remaining cream in a large bowl. Use an electric mixer to whisk until soft peaks form. Add the remaining whisky or orange juice and whisk until firm peaks form. Spoon the cream mixture on top of the trifle. Use a vegetable peeler to shave the chocolate. Sprinkle the shaved chocolate over the trifle to serve.