Creato con AI
South African Rooibos Coffee Trifle
35 min 366 kcal a porzione Medio
Ingredienti
4 Porzioni
- strong rooibos coffee200 ml
- sponge cake150 g
- vanilla custard200 g
- whipped cream100 g
- dark chocolate shavings50 g
- Amarula liqueur2 tbsp
Istruzioni
- 1
Brew 200 ml of strong rooibos coffee and allow it to cool to room temperature.
- 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
Drizzle the cooled rooibos coffee evenly over the sponge cake pieces, allowing them to soak up the liquid.
- 4
Pour 2 tablespoons of Amarula liqueur over the soaked sponge cake for added flavor.
- 5
Spoon 200 g of vanilla custard over the soaked cake layer, spreading it evenly.
- 6
Top the custard layer with 100 g of whipped cream, smoothing it gently with a spatula.
- 7
Sprinkle 50 g of dark chocolate shavings generously over the whipped cream layer.
- 8
Chill the trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- 9
