A trifle with a difference
Summer fruit trifle is a well-known South African Christmas dessert.
Why not change it up this year by making this coffee and raspberry trifle.
You will need:
* Two and a half heaped tablespoons ground coffee.
* 375 milliliters boiling water.
* 300 milliliters whip cream.
* One tablespoon ready mixed icing.
* 500 milliliters custard.
* 250 grams lady finger biscuits.
* 60 grams chocolate flake bars, crumbled.
* 240 grams raspberries.
What to do:
Place coffee in a coffee plunger, pour over the boiling water and stir. Replace plunger lid but do not push down, allow the coffee to stand for three to five minutes. Push down plunger and pour the coffee into a large heatproof bowl. Set aside for 20 minutes to cool to room temperature.
Use an electric beater to whisk cream and icing sugar in a bowl until soft peaks form. Fold in custard until just combined.
Quickly dip one-third of the biscuits, one at a time, into the coffee. Arrange biscuits over the base of a glass serving bowl. Top with one-third of the custard mixture and smooth the surface with a spoon. Scatter over one-third of the raspberries and chocolate. Repeat, in two more layers, with the remaining custard mixture, raspberries, chocolate and biscuits.
Cover the trifle with plastic wrap and place in the fridge for two hours to chill.
