coffee cream trifle
rating:Ginger cake sliced
3 tbsp coffee essence
5 tbsp hot water
4 tbsp dark rum (optional)
2oz cornflour
2oz light muscovado sugar
1/2 oz butter
1 pint milk
1/4 pint whipping cream
To Decorate
1 tbsp demerara sugar
grated chocolate
flaked almonds (optional)
Arrange the slices of ginger cake in the base of a trifle bowl. Mix together coffee essence,water and rum. Pour half over the ginger cake.
Put cornflour, sugar , butter and milk into a saucepan. Heat gently, whisk constantly until thickened and smooth. Cook gently for 2 minutes, remove from heat.
Add remaining coffee mixture, stirring well to blend. Pour over the ginger cake. Allowing to cool completely.
In a large chilled bowl, whip the cream until it holds its shape. Spoon into a large piping bag with a star nozzle.
Pipe swirls or cream around the egde of the trifle. Sprinkle with demerara sugar and decorate with grated chocolate and the flaked almonds.
Well, that sounds awesome!