Directions

The Custards

1. Put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and whisk until the chocolate has melted. To the second, add the cream cheese and Irish liqueur, whisking until evenly combined. Press a sheet of cling wrap onto the surface of the custards to stop skins forming and chill for a few hours.

The Frosting

1. In a bowl combine the butter, icing sugar and cream cheese and beat until smooth and fluffy.

To Assemble

1. Place the first layer of sponge cake into your trifle bowl. Mix the hot coffee and the amaretto. Pour evenly over the sponge cake. Spread the cream cheese frosting evenly. Add the second sponge cake layer. Spread the creamy custard on top of the sponge cake, followed by the chocolate custard and then a layer of crushed butter biscuits. Chill for a few hours or overnight.

2. When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.

3. Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.