Are you tired of the ordinary jelly and custard? Then that’s about to change! This jelly and custard trifle has a unique twist which any coffee lover will undoubtedly love.
If you do not have Mochaccino powder, then you can substitute it with equal amounts of granulated coffee powder. I used lime flavored jelly, but any jelly flavor works this recipe. Homemade or store-bought custard are also ideal for this recipe.This trifle is a must-have that’s great for Christmas dinners (as it has a Christmas feel to it), or even just dinners at home!
Time: 2 hours
Yield: 3 individual trifles
Ingredients
- 1 jelly packet
- 2 cups vanilla custard (homemade or store bought)
- 2 tablespoons Mochaccino powder ( or coffee powder)
- 4 tablespoons hot water
- ¼ cup roughly chopped toffees
- ⅛ cup desiccated coconut
- ⅛ cup lemon zest
INSTRUCTIONS
- Prepare the jelly according to the packet instructions.
- Fill each dessert bowl halfway.
- Let the jelly set in the freezer for about 1-1 hr 20 minutes
- In the meantime dissolve the Mochaccino powder in the hot water and add it to the custard.
- Let the Mochaccino custard rest in the fridge for 15 minutes.
- When the jelly has set, equally divide the custard among the bowls
- Top each bowl with equal amounts of the chopped toffee, desiccated coconut, (I colored some of the coconut with dark green food coloring) and lemon zest.
Your trifles will now be ready, and can be kept in the fridge until they are needed.
