- Makes 1 x 20cm / 3.5 litre trifle
- Preparation time:
- 25 mins
- Cooking time:
- 20-25 mins
Preheat the oven to 160°c (fan)
In a mixing bowl, cream together the butter and 175g caster sugar, add the eggs, followed by the flour and milk and mix until just combined
Pour the mixture into a prepared tin (20cm x 30cm traybake/roasting tin, lined with parchment) and bake for 20-25 minutes or until golden brown and springy to touch. Allow to cool completely
Once cooled, remove the sponge from the tray, trim the edges and cut into 32 squares. Prepare the coffee and sweeten to taste
Whisk together the mascarpone and double cream with the extra caster sugar until thick/soft peaks. Be careful not to over whip
Place a layer of sponge squares in the base of the trifle dish and pour over half of the coffee, allowing it to soak into the sponge. Then, pour half of the custard on top, followed by half of the cream, spreading to the edges
Repeat the three layers again and dust with cocoa powder to finish
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