COFFEE
WALNUT TRIFLE
COFFEE
WALNUT TRIFLE
WALNUT TRIFLE
Indulge in trifle with a decadent twist with this creamy dessert from Jenny Morris. Dust with chocolate powder before serving! (Serves 8)
2 cups strong, black filter coffee; cooled (try the Foreign Ground range from the Shoprite Coffee Collection)
½ cup whisky; or more if you’re feeling brave (visit The House of Fine Whisky at Checkers LiquorShop)
4 eggs; separated
¼ cup castor sugar
500 g mascarpone cheese
1 cup cream; whipped
1 packet finger biscuits
1 cup maraschino glacé or fresh cherries (if in season); halved
1 cup toasted walnuts; roughly chopped
2 tsp. dark cocoa powder
375 ml cream
Chocolate ganache:
For the chocolate ganache you’ll need:
200 g dark chocolate
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