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10-12

Kirsten Tibballs’ Coffee Trifle

Ingredients

  • 1 pack chocolate biscuits
  • 800mL Bulla Dollop Cream
  • 300mL Bulla Crème Fraîche
  • 8 Tbsp Baileys Liquor
  • 8 Tbsp brown sugar
  • 2 shots espresso coffee
  • 6 Tbsp unsalted butter
  • 400mL Bulla Thickened Cream
  • cocoa powder

Cooking Directions

  • Combine the Bulla Dollop Cream and Bulla Crème Fraîche in a bowl, then add in the Baileys.
  • In another bowl, dissolve the brown sugar in the espresso coffee, add the melted butter and combine with the cream mixture.
  • Place a layer biscuits in the base of your trifle bowl. Cover with a layer of the cream mixture and then dust with cocoa powder. Repeat until you have four layers of cream and biscuits.
  • Place in the fridge for one hour to set.
  • Whisk the chilled Bulla Thickened Cream until it reaches a firm consistency. Place the cream on top of the set trifle just prior to serving. Dust with cocoa powder.

Ingredients

  • 1 pack chocolate biscuits
  • 800mL Bulla Dollop Cream
  • 300mL Bulla Crème Fraîche
  • 8 Tbsp Baileys Liquor
  • 8 Tbsp brown sugar
  • 2 shots espresso coffee
  • 6 Tbsp unsalted butter
  • 400mL Bulla Thickened Cream
  • cocoa powder