Ingredients
- 3/4 cup brewed espresso coffee
- 1/2 cup coffee liqueur (such as Kahlua or Tia Maria)
- 250g packet sponge finger biscuits
- 3/4 cup thickened cream, whipped
- 2 x 500g tubs Pauls Premium Vanilla Custard
- 250g fresh or frozen raspberries
- 70g good-quality dark chocolate, grated
Description
Raspberry Custard Trifle Recipe - Combine Espresso And Liqueur In A Shallow Dish. Dip Sponge Fingers, 1 At A Time, Into Coffee Mixture. Place, In A Single Layer, Over Base Of A 2-litre Capacity Serving Bowl....
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter