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17 December 2012,23:51 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
6 hours

Cooking Time :
30 minutes

Preparation Method :

  • To make the custard, put the egg yolks and sugar in a heavy saucepan. Beat the mixture with a wooden spoon until it is pale and creamy then add the flour at a time, beating constantly.
  • In another saucepan bring the milk to simmering point. Pour the milk on to the egg mixture, stir all the time.
  • Put the pan over very low heat and cook for 5 minutes or until an occasional bubble breaks through the surface.
  • Remove from heat add vanilla essence and stir well. Leave to cool completely.
  • Cut the cake vertically into 15 mm thick slices and cover the bottom of a 15 x 20 cm deep cake tin with one layer of cake, patch if necessary for a good fit.
  • Mix together the coffee, coffee essence and brandy in a small bowl. Brush some of this mixture over the cake slices in the tin.
  • Cover the cake with some of the custard, place another layer of cake slices on top of the custard and repeat the operation until the ingredients are used up, finish with a layer of cake.
  • Refrigerate the trifle for at 5- 6 hours. Turn it out on to a serving dish, line whipped cream around the base and sprinkle the top with the ground coffee and spout with the remaining cream.


  • 420 grams sponge cake
  • 200 ml strong Italian coffee
  • 2 teaspoon coffee essence 
  • 100 ml brandy 

For the custard

  • 3 medium-sized egg yolks 
  • 100 grams caster sugar
  • 3 tablespoon flour 
  • 475 ml milk 
  • ½ teaspoon vanilla essence 

For the decoration

  • 275 ml double cream, whipped 
  • 2 tablespoon finely ground Italian coffee

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