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Irish Coffee Trifle

This dessert mixes strong coffee, sweet cake, rich cream, and a touch of whiskey into a beautifully layered trifle.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Party
Cuisine: American, Irish
Calories: 480
Ingredients Method Notes

Ingredients
  

For the cocoa sponge
  • 4 large eggs Use fresh eggs for best results.
  • 6 oz sugar
  • 3 tbsp cake flour Sifted for best results.
  • 1/4 tsp ground cinnamon
  • 3 tbsp cocoa powder Choose good cocoa for quality.
  • 1.5 oz cornstarch Helps to soften the crumb.
For the cream layer
  • 8 fl oz heavy cream Use full-fat for stable peaks.
  • 3.5 oz powdered sugar Adjust sweetness to taste.
  • 2 tsp vanilla essence
For the coffee mixture
  • 9 fl oz strong coffee Brewed with good beans.
  • 2.5 oz whiskey Adjust quantity based on preference.
To assemble
  • 2 oz butter For greasing the baking dish.
  • 6 fl oz whole milk Used in the cake.
  • 2 tbsp sugar For added sweetness in layers.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a baking dish.
  2. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
  3. Sift in the cake flour, cocoa powder, ground cinnamon, and cornstarch, and gently fold until combined.
  4. Pour the batter into the prepared dish and bake for about 25-30 minutes, or until a toothpick comes out clean. Let cool.
Cream Preparation
  1. In a separate bowl, whip the heavy cream until stiff peaks form, then add in the vanilla essence and powdered sugar to taste.
  2. Brew strong coffee and let it cool. Mix in the whiskey.
Layering
  1. Once the cake is cool, tear it into chunks and layer in a trifle dish with the coffee, whipped cream, and chocolate shavings.
  2. Repeat the layers until all ingredients are used, ending with whipped cream on top.
  3. Chill in the refrigerator for at least 1 hour before serving. Garnish with chocolate shavings.

Notes

The dessert can be made ahead of time, and flavors improve with time. Can store in the fridge for 2-3 days.