A trifle with a twist: Tiramisu Trifle - Recipe!

Want a trifle but also want something different from the classic type? Try this Tiramisu Trifle from the Easy Peasy Baking Campaign instead! Using only 9 ingredients to make layers of chocolate custard, coffee soaked sponge and mascarpone custard anyone can layer up this luxurious dessert to impress over the summer for a decadent alternative to one of the nation's favourites.

Makes 1 x 20cm / 3.5 litre trifle.

Prep time: 10 mins to mix sponge, 20-25 to bake, 15 mins to assemble.

Ingredients.

175g of caster sugar + extra for sweetening cream and coffee.

175g of unsalted butter, softened.

3 eggs.

175g of self raising flour.

45ml/3 tablespoons of milk.

500g of mascarpone cheese.

600ml of double cream.

2 tbsp instant coffee / 2 double espressos + 8 tablespoons of boiling water.

1 litre of chocolate custard.

Equipment.

20cm x 30cm traybake/roasting tin, lined with parchment.

Large mixing bowl.

Electric hand mixer.

Spoon.

Jug.

Trifle dish.

Method.

Preheat the oven to 160°c (fan).

In the 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 the prepared tin 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.

This recipe is from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple.