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Coffee & Doughnut Trifle

I recently had the pleasure of making food for my little boy’s naming ceremony. I love to cook and develop new recipes but it is even more exciting when I am catering an event for so many loved ones. The new house in Yorkshire was filled up for the first time and even though the place is still a building site it really started to feel like home, it is amazing the difference that people make.
I was not the only mummy with a baby and if you gathered us together and asked the importance of coffee you would get a full and frank explanation. So I decided to present my coffee in a unique way. It is always a risk to create a new recipe and give it a first outing at a public event but it was a resounding success.
There are 4 components to this trifle; creme patisserie, doughnuts, whipped cream and a coffee almond layer.
you will need;
14 mini doughnuts (chocolate topping optional)
300ml double cream
for the creme patisserie
400ml milk 
1 vanilla pod
30g cornflour 
4 egg yolks
80g granulated sugar
25g unsalted butter
for the coffee almond layer
200g ground almonds
100g icing sugar
1 double espresso
1tbsp cornflour
100g butter
2 beaten eggs 
  1. Prepare the bowl by arranging the mini doughnuts around the side of the bowl,  make two layers. Break the remaining doughnuts into the centre.
  2. Next prepare the creme patisserie. Gently warm the milk with the vanilla pod split length ways. Bring to the boil then immediately take off the heat. Cover the saucepan and allow the milk to infuse for 25mins.
  3. In a large bowl whisk the egg yolks and sugar until light and fluffy, slowly incorporate the cornflour. 
  4. Remove the pod from the milk. Pour a third of the milk into the egg yolks a few tablespoons at a time. Pour the egg and milk mixture back into the saucepan with the rest of the milk.
  5. Continually whisk whilst heating until the mixture becomes thick.
  6. Stir the butter through and pour into the bottom of the trifle bowl, chill in the fridge.
  7. Now it is time to make the coffee layer. Beat the butter, icing sugar, cornflour, eggs, almonds and espresso together in a bowl. When fully mixed layer into the trifle bowl.
  8. Finally whisk the double cream until stiff peaks form. Cover the trifle with the cream. Keep in the fridge until you are ready to serve. I always find it is better to prepare trifle the night before so that the flavours can settle in.