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Coffee Amaretto Trifle

the.instructor's picture
Ingredients
  Vanilla 2 Cup (32 tbs)
  Sponge cake 1 , cubed
  Almond liqueur 3 Ounce
  Coffee custard 3 Cup (48 tbs), lukewarm
  Whipped cream 1 Cup (16 tbs)
  Roasted sliced almonds 1⁄3 Cup (5.33 tbs)
Directions

In a bowl, moisten half the spongecake cubes with half the almond liqueur.
Cover with half the custard, remaining spongecake cubes, then remaining custard.
Refrigerate 1 hour.
Using a pastry bag with a fluted nozzle, cover trifle with whipped cream.
Decorate with almonds.
Refrigerate 3 hours.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Method: 
Chilling

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