- 300L hot water
- 40g coffee powder
- 30g rum
- 1kg cream
- 300g mascarpone
- 100g sugar
- 400g Ladyfingers
Dissolve the coffee powder in hot water.
Let it cool down and then add the rum, ensure that this is mixed well.
Once the coffee syrup has cooled down, soak Ladyfingers in the coffee syrup for a few seconds.
Meanwhile, whip the cream, mascarpone and sugar in a mixing bowl to soft peak.
To assemble, lay down the Ladyfingers as the base in your Trifle Bowl.
Pipe the whipped cream on top, then continue to layer the Ladyfingers and cream.
Finish the trifle by dusting cocoa powder on top.