South African Rooibos Coffee Trifle

Instructions

1. 1

   Brew 200 ml of strong rooibos coffee and allow it to cool to room temperature.

2. 2

   Cut the 150 g of sponge cake into bite-sized cubes and arrange them evenly at the bottom of a trifle dish or individual serving glasses.

3. 3

   Drizzle the cooled rooibos coffee evenly over the sponge cake pieces, allowing them to soak up the liquid.

4. 4

   Pour 2 tablespoons of Amarula liqueur over the soaked sponge cake for added flavor.

5. 5

   Spoon 200 g of vanilla custard over the soaked cake layer, spreading it evenly.

6. 6

   Top the custard layer with 100 g of whipped cream, smoothing it gently with a spatula.

7. 7

   Sprinkle 50 g of dark chocolate shavings generously over the whipped cream layer.

8. 8

   Chill the trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

9. 9

   Serve chilled and enjoy your South African Rooibos Coffee Trifle!