Irish Coffee Trifle with Vanilla Custard and Whipped Cream
Irish coffee trifle with homemade vanilla custard, cake soaked in coffee and whiskey, plus whipped cream. A rich dessert for special dinners.
Ingredients
Vanilla custard
- 2 tablespoons cornstarch
- 1½ tablespoon sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
Irish coffee trifle
- 2 slices Cake
- 3 tablespoons coffee
- 1 tablespoon whiskey
- ½ cup heavy cream
- 1 tablespoon confectioners sugar
Garnish
- Dutch unprocessed cocoa
- Mocha beans
Ingredients you need per step are listed below the step in Italic
Instructions
Vanilla custard
- Mix cornstarch, sugar, salt, vanilla extract and one tablespoon of milk to a smooth paste.2 tablespoons cornstarch, 1½ tablespoon sugar, ⅛ teaspoon salt, 1 teaspoon vanilla extract, ½ cup milk
- Heat the remaining milk over low heat until it boils.
- Pour the hot milk into the paste while stirring.
- Pour back into the saucepan and cook over low heat, stirring, until slightly thickened.
- Take off the heat, cover the surface with plastic wrap and let the custard cool.
Irish coffee trifle
- Lay the cake slices in a bowl and sprinkle with coffee and whiskey. Let them soak.2 slices Cake, 3 tablespoons coffee, 1 tablespoon whiskey
- Whip the cream with confectioners’ sugar until stiff.½ cup heavy cream, 1 tablespoon confectioners sugar
- Put half a cake slice in each glass as the bottom layer.
- Spoon 3 tablespoons of custard on top.
- Add 2 tablespoons whipped cream.
- Place the remaining half slice of soaked cake on top.
- Add again 3 tablespoons custard and 2 tablespoons whipped cream.
- Sprinkle with cocoa and garnish with mocha beans.Dutch unprocessed cocoa, Mocha beans
NOTES
1. Can I use ready-made custard?
Yes. Replace the homemade custard with good quality store-bought vanilla custard and layer as in the recipe.
2. Variations
- Different liqueur: Try Licor 43, coffee liqueur or Cointreau instead of whiskey.
- Budget version: Use ladyfingers instead of cake and vanilla sugar instead of extract.
- Fridge: Covered, up to 1 day. The cake will keep soaking but still taste great.
- Freezer: Not suitable for freezing; the cream and custard will separate.
- Serving: Serve well chilled, straight from the fridge.
Nutrition
Calories: 436kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 376mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 1034IU | Vitamin C: 0.4mg | Iron: 1mg
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