Name: Venetian coffee trifle recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves: 4–6
Ingredients: 1 rounded tbsp instant coffee granules, plus extra for serving; 250g tub ricotta, drained; 2 level tbsp caster sugar; 4tbsp Kahlua or Tia Maria coffee liqueur; 1 egg, separated; 4 chunks dark chocolate, melted; 4 level tbsp ground almonds; Finely grated zest of ½ lemon or orange and 1tbsp juice; 12-16 sponge fingers; A few chocolate-coated coffee beans, optional; 4 or 6 coffee cups

Nutrition Per Portion

RDA

Calories

260 Kcal

13%

Fat

10 g

14%

Saturated Fat

4.5 g

23%

By GoodtoKnow

published 20 October 2012

This coffee trifle is full of creamy flavours. With a mixture of Kahlua, dark chocolate and instant coffee granules, this recipe is the perfect dessert that your family and friends will love

Ingredients

1 rounded tbsp instant coffee granules, plus extra for serving
250g tub ricotta, drained
2 level tbsp caster sugar
4tbsp Kahlua or Tia Maria coffee liqueur
1 egg, separated
4 chunks dark chocolate, melted
4 level tbsp ground almonds
Finely grated zest of ½ lemon or orange and 1tbsp juice
12-16 sponge fingers
A few chocolate-coated coffee beans, optional
4 or 6 coffee cups

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Method

Dissolve the coffee in 150ml boiling water. Set aside.
Mix the ricotta, sugar and 2 tbsps of the coffee liqueur in a bowl. Divide the mixture into two bowls.
Whisk the egg white in another bowl and fold it into one half of the ricotta mixture with the melted chocolate.
Add the egg yolk, ground almonds, zest and juice to the other half of the ricotta mixture.
Spoon the other 2 tbsps of coffee liqueur into the cooled coffee. Dip half the sponge fingers into the coffee for a few seconds to take on the liquid. Put them into the cups. Smooth the chocolate ricotta mixture on top. Dip the rest of the fingers in the coffee, to use it all up, and place in the cups. Spread the almond ricotta mixture on top. Cover loosely and chill for 3 hours (or overnight is fine).
Take the puds out of the fridge 10 mins before serving. Sift coffee granules over the top and before serving, add a few chocolate coated coffee beans, if you like.

Top Tip for making Venetian coffee trifle

Why not be extra naughty and serve with chocolate covered biscuits?

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