The classic British trifle - with a delicious Lavazza coffee twist!

Serves 4

Ingredients 

Trifle sponge2 eggs
50g caster sugar
50g self-raising flour
Or its perfectly fine to use shop bought trifle sponges!

4 Lavazza espresso

Raspberry sauce
200g raspberries
2 tbsp sugar

Coffee custard
2 Lavazza espresso
6 egg yolks
300ml milk
200ml double cream
2 tbsp amaretto liqueur
200g caster sugar

Chambord cream
600ml double cream
4 tbsp Chambord liqueur
4 tbsp icing sugar
Fresh raspberries to decorate

Instructions

Preheat your oven to 190C fan.

To make the sponge whip the eggs and sugar until light, fluffy and thick. Sift the flour into the mix and fold in gently being careful to keep the air in the mixture.

Grease and line a small baking tray and pour in the mixture, using a spatula to make sure it's level.
Bake for around 10 minutes until lightly browned, once you remove it from the oven sprinkle over some more sugar and allow to cool.

To make the raspberry sauce place the raspberries and sugar in a small saucepan on a medium heat for around 5 minutes. When the raspberries have given out all of their juice and the sauce has become glossy and thickened up you can remove from the heat and allow to cool.

To make the coffee custard place the milk and cream in a saucepan and bring to a boil. Beat together the egg yolks and sugar until light and fluffy. Add the espresso and amaretto liqueur to the eggs and mix in a little of the hot cream. Slowly add the rest of the cream and stir until fully combined. Return to a low heat and stir constantly until then mixture thickens and coats the back of a wooden spoon. You can tell when this is done by running your finger down the spoon, if it leaves a clean edge your custard is set. Remove from the heat and allow to cool fully before assembling.

To make the Chambord cream place the cream, liqueur and sugar in a bowl and whisk until light and smooth. Be careful not to over whisk though, it should be super soft and hold its shape but not feel stiff.

Now the fun bit. To assemble the trifle cut the sponge into squares and place into your dish or dishes (this desert works perfectly as a large dessert or individual portions). Pour over the Lavazza espresso.

Top the sponge layer with the raspberry sauce making sure you get a clean layer. Top this layer with custard and chill for a couple of hours to allow the custard to lightly set.
Carefully spoon or pipe the whipped cream on top and finish with fresh raspberries.

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