1 packet of trifle sponges (about 8)
2 tbsp (30 ml) coffee essence
4 tbsp (60 ml) whisky
1/3 cup (75 g) 3oz castor sugar
1/2 cup (75 g) 3 oz cornflour
568 ml (1 pint) milk
2 egg yolks
2 tbsp (25 g) 1 oz butter
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (30 ml) coffee essence
4 tbsp (60 ml) whisky
1/3 cup (75 g) 3oz castor sugar
1/2 cup (75 g) 3 oz cornflour
568 ml (1 pint) milk
2 egg yolks
2 tbsp (25 g) 1 oz butter
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
method
1. Put the trifle sponges into a glass bowl. Mix half the coffee essence with 45 ml (3 tbsp) whisky and pour over the sponges.
2. Place the sugar, cornflour and milk in a saucepan. Heat, stirring continuously until the sauce thickens and boils. Cook gently for 3 minutes.
3. Remove from the heat and stir in the egg yolks and remaining coffee. Cook for a further minute then remove from the heat and mix in the butter and remaining whisky. Cool.
4. Whip the fresh cream until softly stiff. Fold half the fresh cream into the coffee mixture. Spoon over the trifle sponges. Decorate with the remaining fresh cream and walnuts.
2. Place the sugar, cornflour and milk in a saucepan. Heat, stirring continuously until the sauce thickens and boils. Cook gently for 3 minutes.
3. Remove from the heat and stir in the egg yolks and remaining coffee. Cook for a further minute then remove from the heat and mix in the butter and remaining whisky. Cool.
4. Whip the fresh cream until softly stiff. Fold half the fresh cream into the coffee mixture. Spoon over the trifle sponges. Decorate with the remaining fresh cream and walnuts.
serving amount
serves 6
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