Coffee Amaretto Trifle Recipe
Ingredients
2 cups vanilla
Spongecake, cubed
3 oz almond liqueur
3 cups coffee custard, lukewarm
1 cup whipped cream
1/3 cup roasted sliced almonds
Directions
In a bowl, moisten half the spongecake cubes with half the almond liqueur.
Cover with half the custard, remaining spongecake cubes, then remaining custard.
Refrigerate 1 hour.
Using a pastry bag with a fluted nozzle, cover trifle with whipped cream.
Decorate with almonds.
Refrigerate 3 hours.
Cover with half the custard, remaining spongecake cubes, then remaining custard.
Refrigerate 1 hour.
Using a pastry bag with a fluted nozzle, cover trifle with whipped cream.
Decorate with almonds.
Refrigerate 3 hours.
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