Serves 8-10 in a 3.25L trifle dish


For the custard:

12 egg yolks

250g sugar

80g plain flour

1tsp vanilla paste

800ml whole milk

250g mascarpone

For the Jelly:

1l fresh coffee

25g leaf gelatin (can use agar agar if veggie)

50ml hot water

100g sugar

about 16 trifle sponges

150ml masala

150ml coffee

150g chopped milk chocolate

For the topping:

600ml whipped cream

more grated choc

cocoa powder or drinking choc to dust


For the custard:

1. Beat the yolks, sugar and flour together. Meanwhile bring the milk just up to the boil with the ginger juice (get this by putting the ginger in a clean j-cloth and squeezing, the juice will come out). Now pour onto the egg mix, beat well, then put back on the heat until it’s thick enough to coat the back of a spoon. Cover and chill until really cold.

2. Now fold in the mascarpone

3. Mix together the masala and coffee

4. Dip the trifle sponges in the coffee and booze mix, put in the base of a large glass bowl

5. Roughly chop the milk choc and sprinkle on top

For the jelly:

6. Dissolve the gelatin in the hot water, then add the coffee and sugar

7. Boil for 5 minutes

8. Cool a little, then pour over the sponges etc

9. When cold, spoon on the custard

10. Then pipe the whipped cream on top

11. Dust with cocoa powder and grate on more choc