Coffee Trifle Recipe

This is another recipe that my mum used to make on special occassions. She got if from a friend of hers named Joyce and I am not sure if she was one of the ladies from mums Homemakers group or not. I do know that this is a family favourite and one that you would definitely want to serve up to guests for dinner one night. It’s rich and decadent but just worth making.


1 coffee cream sponge roll (coffee filling)
2 cartons of 300ml whipping cream
3 egg yolks
1 tablespoon coffee
1/4 cup sugar
few drops vanilla essence
toasted walnut/sugar mix – see below


In double boiler, place 1 carton of the cream, yolks, coffee and sugar together in top saucepan of boiler. Stir continually over a low heat until thickened. Take off stove and allow to get completely cold.
Whip up the 2nd carton of cream with vanilla essence.
Place a layer of sliced roll in glass serving dish. Sprinkle a little brandy over this, then some cream, then custard. Repeat this with custard on the top layer.
Top with toasted walnuts which have been made with 1/4 cup white sugar and 100g finely chopped walnuts that have been cooked together over low heat in saucepan. Watch carefull while cooking as it will burn quickly.
Serve by itself or with some vanilla icecream

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