Espresso Martini Trifle
An exquisite dessert layered with light sponge, luscious fruit compote, silky custard, and pillowy whipped double cream.
Ingredients
- • 12 g sachet of gelatine powder
- • 3 tbsp coffee liqueur
- • 1 tbsp cold water
- • 2 tsp espresso powder
- • 1 tsp brown granulated sweetener
- • 200 ml boiling water
- • 200 g fat free Greek yoghurt
- • 60 ml reduced-fat single cream alternative
- • 3 tbsp cocoa powder
- • 8 brownie bites (cut into quarters)
- • reduced-fat aerosol cream
- • 7 g dark chocolate (finely grated)
Preparation Steps
In a small microwavable bowl or jug, add the cold water, 2 tbsp coffee liqueur and gelatine. Pop into the microwave and heat in 10-second bursts, stirring after every 10-second round until the gelatine has dissolved. This took us 40 seconds but this may vary.
In a small jug or bowl, combine the espresso powder with the sweetener and boiling water. Add the gelatine mixture and stir. Pour into the 4 serving dishes and refrigerate until set.
Whilst the jelly sets, make the chocolate filling. Add the Greek yoghurt, single cream alternative, cocoa powder and remaining 1 tbsp coffee liqueur to a bowl.
Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
Once the jelly is set you are ready to assemble. Divide the brownie pieces between the serving dishes, reserving 4 pieces to decorate. Spoon over the yoghurt mixture and pop back in the fridge until ready to serve.
When ready to serve, add a swirl of aerosol cream and sprinkle over the grated chocolate. Finish with the reserved brownie pieces.