An espresso martini is one of the most instantly recognisable cocktails. This dish has a real wow factor and is a spectacular end to any dinner party. If you prefer, you can swap the classic chocolate-coated coffee beans for chocolate-dipped strawberries to bring a little goodness to this delightfully naughty dessert.
Serves 6
Ingredients
- 3 tablespoons double (heavy) cream
- 1 ½ tablespoons instant coffee granules
- 250g (9oz) mascarpone cheese
- 30g (1oz) icing (confectioners’) sugar, sifted
- 1 x 400-g (14-oz) carton fresh vanilla custard
- 50g (1 ¾ oz) dark (bittersweet) chocolate (at least 40% cocoa solids)
- 6 triple chocolate chip muffins, thinly sliced
- 4 tablespoons coffee rum liqueur (or a shot of espresso for an alcohol-free version)
To decorate
- 300ml (10 ½ fl oz) double (heavy) cream, lightly whipped
- Handful of chocolate-covered coffee beans
Method
Pour the cream into a heatproof bowl and warm for 20 seconds in a microwave. Stir the coffee granules into the warm cream until dissolved. Set aside to cool.
Put the mascarpone in a mixing bowl and add the icing sugar. Pour in the coffee cream and stir to combine fully.
Put the vanilla custard and dark chocolate in a saucepan and warm over a low heat. Stir continuously until the chocolate is melted. Remove the pan from the heat and set aside to cool.
Cover the base of a 25 x 20-cm (10 x 8-inch) serving dish with a layer of muffin slices. Drizzle over half of the coffee rum liqueur and allow to soak into the muffins. Next, spread over half of the coffee mascarpone and top with half of the chocolate custard. Alternatively, layer the trifle in individual martini glasses. Repeat these layers once more. Place in the fridge for at least 1 hour.
When ready to serve, whisk the cream to soft peaks. Top the serving dish or glasses with the whipped cream and decorate with a few chocolate-covered coffee beans.
Images and text from Between the Sheets by Sarah Wordie, photography by Steve Painter. Murdoch Books. RRP $37.99.
