Competition Coffee Recipes

WINNER


* Recipe submitted by Marian Hill

Romboozy Trifle

Method

Arrange the sponge fingers in an attractive serving bowl.  Make a jug of black coffee (about 275ml of Rombouts Café Italiano Fairtrade). Put a third of this to one side for later.  Mix three tablespoons of whisky into the jug of coffee and pour over the sponge fingers.

Put the milk, sugar and cornflour into a saucepan and heat gently, stirring constantly until the sauce thickens and comes to the boil. Continue cooking gently for a couple more minutes.

Remove pan from heat and stir in the beaten egg yolks and remaining coffee. Cook for a minute longer before stirring in the butter and remaining whisky.

Whip the cream and stir half into the sauce. Spoon this mixture over the sponge fingers and decorate with the rest of the cream and the chocolate coated coffee beans.

Ingredients

  • 175 g sponge fingers (standard pack)
  • 275 ml Rombouts Café Italiano Fairtrade Coffee
  • 60 ml whisky
  • 568 ml milk
  • 75 g caster sugar
  • 75 g cornflour
  • 25 g butter
  • 2 egg yolks
  • 300 ml fresh double cream
  • Chocolate coated coffee beans to decorate