This trifle will look feasting on a dessert bowl .With layers of coffe cream , soaked sponge cake and fruits it looks different from normal trifles .The speciality is that we do not use custurd .Instead we use coffe cream to make it more creamier .You should use multi colour berries to decorate it greatly .
Serves ; 8
Preparation time ; 3 hours
400 g of raspberries, strawberries
120 g blueberries
1 strawberry flavor gelatin (85 g)
500 ml of water
200 g sponge cake
80 ml Juice of 1 orange or Sherry, Port
500 ml Whipping cream
250 g cream cheese
120 g sugar
100 ml concentrated coffee
A round mold of 18 x 9 cm
We start by making the strawberry gelatin: Heat 250 ml of water and as soon as it starts to boil, turn off and add the gelatin envelope, stirring until it dissolves. Then we add another 250 ml of water, stir and remove.
We wash and drain the raspberries and blueberries and spread them on the bottom of the pan. We reserve a few of each class for final decoration. Pour the jelly on top and help them soak well. Let cool and cool in the refrigerator for 1 or 2 hours , until the gelatin sets. We make a concentrated coffee, remove the cream cheese from the refrigerator and reserve.
Once the gelatin has set, we cut the cake into squares of about 3 cm on a side and moisten them with the juice of an orange. If we want to do it with alcohol, we can substitute the 80 ml of Brandy, Port, Amaretto or another aromatic wine or liquor.
We prepare the coffee cream Mixing cream cheese with 70 g of sugar in a bowl, add the coffee and mix again until obtaining a cream. We beat 250 ml of whipping cream and when it begins to stiff we add about 20 g of sugar and finish beating. We mix the whipped cream with the coffee cream with smooth movements. We put half first, mix, add the rest, just mix and reserve in the refrigerator.
For the final layer, beat 250 ml of whipping cream until it begins to draw, add 30 g of sugar and finish beating.
Assembling the Triflé : We remove the mold from the refrigerator and distribute a layer of coffee cream with the help of a pastry bag or a spatula. We make another layer by distributing the moistened cake on top and finish by distributing a layer with the whipped cream with a pastry bag .
We spread the raspberries and blueberries that we had reserved on top and we already have our Triflé ready to enjoy. At the time of serving we serve the portions with a ladle, so that it takes a little of each layer.
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