Hubby loves trifles and I love coffee, so a Cappuccino trifle was a natural idea. It turned out beautiful and we both enjoyed it a lot. I wanted it to look like a cake, so I made it in a cake tin with loose bottom.

Ingredients for 8 servings:
– 1/2 pack of sponge fingers for trifle
– 400ml cold coffee
– Vegetarian gelatin
– 150g sugar
– 50g plain flour
– 4 egg yolks
– 500ml milk
– Buttery caramel flavouring
– 20g icing sugar
– 150ml whipping cream
– chocolate for decor

Put the fingers on the bottom of your tin or in the bowl. To make the jelly, dissolve the vegetarian gel in a few spoons of cool coffee. Add the rest of the coffee and 25g sugar, tip it in a pan and heat it on the hob. When the jelly is ready, pour it on the fingers and leave it to set.

Make the creme pat with the buttery caramel flavouring. Heat the milk in a saucepan. In a mixing bowl whisk the egg yolks with 125g sugar until pale and fluffy, add the sifted flour. When the milk has boiled pour it over the eggs and mix it for 1 minute until the heat from the milk is transferred to the cream. Add the flavouring and pour everything back into the pan and bring to hob on medium heat. Stir continuously for 3-4 minutes. Make sure the cream does not stick to the bottom of the pan. When the mixture has thicken it’s ready. Keep in mind that once it’s cool it will thicken more.
Transfer the cream into a cold container and cover with cling film, making sure that the film is in direct contact with the cream’s surface, so it will not make a crust on its surface.

When the jelly is set, scoop the creme pat on top of the jelly and leave it in the fridge. Before serving, whip the whipping cream with the icing sugar. Pipe the whipped cream on top and decorate with the chocolate.