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Individual Expresso Trifles

With Devondale Full Cream Long Life Milk and individual Thickened Cream

Serves 8
Preparation Time: 20 minutes (plus chilling time for jelly and custard)
Cooking Time: 5 minutes


  • 3 teaspoons powdered gelatine
  • 2 tablespoons coffee flavoured liqueur (Kahlua, Tia Maria)
  • 1 tablespoon cold water
  • 1 1/2 cups strong black coffee
  • 1/4 cup caster sugar
  • 1/4 cup vanilla flavoured custard powder
  • 2 1/2 cups Devondale Full Cream Long Life Milk
  • 1 1/2 tablespoons caster sugar, extra
  • 230g unfilled sponge or madeira cake, cut into 2cm cubes
  • 1/3 cup coffee flavoured liqueur (Kahlua, Tia Maria), extra
  • 1 1/2 cups Devondale Thickened Cream
  • 1 teaspoon vanilla bean paste
  • crumbled biscotti, for garnish
  • chocolate curls, for garnish


  1. Sprinkle gelatine over combined liqueur and water in a microwave proof jug and microwave on medium in 15 second bursts, stirring, until gelatine dissolves completely. Combine with coffee and sugar and stir until sugar is dissolved. Pour into 6 x 1 1/2 cup capacity serving dishes or dessert glasses and refrigerate until set.
  2. Mix custard powder with 1/2 cup milk to make a thin paste. Add sugar to the remaining milk in a saucepan and just bring to the boil. Pour in the paste and whisk continuously over medium-low heat until thickened. Transfer to a bowl and press cling wrap onto the surface of the custard to prevent a skin from forming. Refrigerate for 1-2 hours until almost set, but not hard.
  3. Divide sponge evenly over the jelly and drizzle with remaining liqueur. Whisk cooled custard until smooth and creamy and then spoon onto the sponge.
  4. Whip cream and vanilla bean paste in an electric mixer until soft peaks form. Spoon onto the custard and garnish with crumbled biscotti and chocolate curls. Chill until required.