Irish Coffee Trifle (Tráifil Caife)

This no-bake dessert is a decadent combination of coffee-soaked chocolate cake, espresso custard, whipped cream and crunchy coffee beans. Just right for St. Patrick's Day.

This indulgent trifle was inspired by a gorgeous dessert I ate on a cruise ship last year. It combined a coffee custard with chocolate cake and crunchy chocolate-coated coffee beans. It was superb! I thought it would be an excellent St Patrick’s Day dessert if built it up into a gorgeous glass bowl and maybe with a dash of whisky too. There is no baking required in this recipe, instead we will mark up a shop-bought chocolate cake with fresh-brewed coffee, Irish whisky and a few crunchy coffee beans. This moist, peaty chocolate unterland is then covered with a thick layer of espresso coffee custard and a snow-drift of soft-whipped cream, with extra chocolate-coated coffee beans on top. Regular, roasted coffee beans are fine to use instead - nice coffee shops often sell boxes of chocolate-dripped ones. Consider them Pro-Plus for foodies! All in all, this trifle combines all the best elements of an Irish coffee: boasting smooth, creamy textures with the odd thrill of a chocolatey crunch. Let’s go!

INGREDIENTS (serves 6x)

SPONGE BASE

• 400g chocolate loaf cake or swiss roll

• 150ml fresh brewed coffee, cooled

• 5 tablespoons Irish whisky - optional

• 40g coffee beans (ideally chocolate-coated coffee beans if you can get them) - optional

COFFEE CUSTARD

• 4 egg yolks

• 3 tablespoons of plain flour

• 3 tablespoons cornflour

• 500ml milk

• 100ml double cream

• 50g butter

• pinch of salt

• 90g light brown sugar

• 100ml strong espresso coffee (2x double shots) or 6 tsps instant coffee dissolved in warm water.

CREAM TOPPING

• 400ml double cream

• 1 tablespoon caster sugar

• 1 tsp vanilla extract

• extra coffee beans (or chocolate-coated coffee beans if you can get them)

WALKTHROUGH

1. First, let’s make the trifle base. Into a trifle dish or large serving bowl, add the 400g chocolate cake in slices, adding scant amounts of coffee beans between some of the slices.

   

2. Carefully pour over 150ml of cool, brewed coffee and 5 tablespoons of Irish whisky, if using. Set this aside to soak for at least 30 minutes while you make the custard.

   

3. Now let’s make the espresso custard. In a heatproof bowl, add the 4 egg yolks, 3 tablespoons of plain flour and 3 tablespoons of cornflour. Mix the ingredients together to form a thick paste.

   

4. Into a saucepan, add the 500ml milk and 100ml of double cream. Place the pan onto medium heat and bring to a gentle boil. Turn off the heat.

   

5. Gradually add the hot milk mixture to the egg yolk mixture, adding splashed at a time until all of the milk is added. Add this mixture back to the saucepan and return the saucepan to a low heat.

   

6. Over low heat, bring the mixture to a boil, whisking constantly so it doesn’t stick. Once the mixture has thickened enough to coat a spoon, turn off the heat.

   

7. Add the 50g butter, 90g light brown sugar, pinch of salt and 100ml of strong espresso coffee. Combine everything with the custard until smooth and leave it to cool and set slightly for 15 minutes.

   

   

8. Once slightly cooled, pour the espresso custard into the trifle bowl, forming a thick layer above the base. Transfer this to the fridge and allow it cool and set fully for 4 hours.

   

   

9. Once set, let’s make the cream topping. Into a mixing bowl, add the 400ml double cream, 1 tablespoon of sugar and 1 tsp of vanilla extract. Whisk the cream on high speed until soft, flowing peaks form. Scoop the cream onto the set custard layer and spread it until even and fluffy.

   

   

   

10. Scatter over some remaining coffee beans or grated chocolate and it’s ready to serve! It will store in the fridge for up to 2 days. Enjoy!