1 stick (8 Tbsp) 4 oz (100 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 egg yolks
3 tablespoons strong black coffee
6 to 8 trifle sponge cakes, sliced thinly (see sponge fingers below)
2 tablespoons brandy or sherry (optional)
1 1/4 cup (1/2 pint) 300 ml thin custard
whipped cream and blanched almonds to decorate
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 egg yolks
3 tablespoons strong black coffee
6 to 8 trifle sponge cakes, sliced thinly (see sponge fingers below)
2 tablespoons brandy or sherry (optional)
1 1/4 cup (1/2 pint) 300 ml thin custard
whipped cream and blanched almonds to decorate
accompaniments
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method
1. Cream together the butter and sugar, then beat in the egg yolks.
2. Gradually beat in the coffee. Spread the slices of sponge cake with the coffee mixture and layer in a small basin. Cover and chill for at least 24 hours.
3. Turn out the cake into a serving bowl and sprinkle with the brandy or sherry, if using.
4. Cover with the custard, then decorate with whipped cream and almonds.
2. Gradually beat in the coffee. Spread the slices of sponge cake with the coffee mixture and layer in a small basin. Cover and chill for at least 24 hours.
3. Turn out the cake into a serving bowl and sprinkle with the brandy or sherry, if using.
4. Cover with the custard, then decorate with whipped cream and almonds.
serving amount
serves 6
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