Espresso Martini Trifles
Impress your guests with delectable espresso martini trifles. Espresso jelly topped with coffee cream, coffee liqueur-spiked panettone and almond brittle.
Ingredients
Espresso Martini Trifles
https://www.woolworths.com.au/shop/recipes/espresso-martini-trifles
100g mini choc-chip panettone, roughly chopped
2 tbs coffee liqueur
Espresso Jelly:
2 tbs caster sugar
1/4 cup strong espresso coffee
2 tsp powdered gelatine
Almond Brittle:
1/4 cup slivered almonds
1 tbs cacao nibs
1/3 cup caster sugar
Coffee Cream:
300ml pure cream
1/4 cup pure icing sugar
2 tbs coffee liqueur
Instructions
- To make the espresso jelly, place 1 cup boiling water, sugar and espresso in a medium jug and sprinkle over gelatine, stirring until dissolved. Strain mixture, then divide among 4 x 300ml glasses. Refrigerate for 2 hours or until jelly is set.
- Meanwhile, to make the almond brittle, line a baking tray with baking paper. Spread almonds and cacao nibs over tray. Place sugar and 2 tbs cold water in a small saucepan over low heat. Cook, swirling pan occasionally, for 5 minutes or until sugar turns amber in colour. Remove pan from heat and immediately pour toffee over almond mixture. Stand until set. Break into pieces.
- To make the coffee cream, use an electric mixer to beat cream and sugar until soft peaks form. With mixer on low speed, add liqueur and beat until just combined.
- Place panettone in a medium bowl and drizzle with liqueur. Toss to combine.
- Divide half of the coffee cream, then panettone among jellies. Finish with remaining coffee cream and top with almond brittle. Serve.