Este trifle de café e chocolate é a sobremesa perfeita para os amantes de sabores intensos e texturas cremosas. Fácil e rápido de preparar, combina a amargura do café com a doçura do chocolate numa harmonia irresistível, ideal para surpreender os seus convidados num jantar especial ou simplesmente para adoçar uma tarde.

Ingredientes (4 Pessoas)

  • 100 gr de biscoitos de champanhe
  • 100 gr de chocolate em barra
  • 100 gr de açúcar
  • 2,5 dl de leite
  • 2 dl de natas
  • 2 dl de café bem forte
  • 2 ovos
  • 1 colher de sopa de farinha maisena
  • cacau em pó para polvilhar
  • rolinhos coloridos para decorar

Preparação

  1. Numa tigela, bata os ovos com o açúcar, até ficar uma mistura clara.
  2. Deite para um tacho, junte a farinha maisena, mexa, adicione o leite e metade do café e leve ao lume, mexendo sempre até ferver.
  3. Retire do lume, junte o chocolate partido em pedaços e mexa até ficar bem derretido e misturado.
  4. Deixe arrefecer.
  5. Bata as natas em chantilly bem espesso, junte-o ao preparado anterior e envolva delicadamente.
  6. Regue os biscoitos de champanhe com o restante café e coloque-os no fundo de uma taça.
  7. Cubra com o creme e leve ao frio até ficar bem gelado.
  8. Depois sirva polvilhado com cacau em pó e decore com rolinhos coloridos.

Fancy trying this recipe in English? Here’s the translation, ready for your kitchen!

Coffee and Chocolate Trifle

A British classic with an Italian-inspired twist, this Coffee and Chocolate Trifle is the ultimate decadent dessert. It masterfully layers a rich, coffee-infused custard with soft, soaked sponge fingers and light, airy cream. It’s the perfect make-ahead centrepiece for a dinner party or a comforting treat for a special occasion.

The secret to a truly spectacular trifle lies in the quality of your ingredients. Using a good, strong espresso will give the dessert a deep, robust coffee flavour that cuts through the sweetness of the chocolate custard. Don’t be shy with the double cream – whipping it until it holds its shape ensures a luscious, stable texture that holds its own against the other layers.

For a grown-up twist, feel free to add a splash of coffee liqueur, such as Kahlúa or Tia Maria, to the coffee before soaking the sponge fingers. You could also experiment with the biscuits; amaretti biscuits would add a lovely almond note that pairs beautifully with coffee and chocolate.

Ingredients (Serves 4)

  • 100g sponge fingers (ladyfingers)
  • 100g good quality dark chocolate bar
  • 100g caster sugar
  • 250ml milk
  • 200ml double cream
  • 200ml strong coffee (espresso works well), cooled
  • 2 large eggs
  • 1 tbsp cornflour
  • Cocoa powder, for dusting
  • Coloured sprinkles or chocolate curls, to decorate

Method

  1. In a bowl, whisk the eggs with the sugar until the mixture is pale and creamy.
  2. Pour into a saucepan, add the cornflour and stir to combine. Then, stir in the milk and half of the coffee. Place over a medium heat, stirring continuously until it comes to a boil.
  3. Remove from the heat, add the chocolate broken into pieces, and stir until it has completely melted and the mixture is smooth.
  4. Set aside to cool completely.
  5. In a separate bowl, whip the double cream until it forms stiff peaks. Gently fold it into the cooled chocolate mixture.
  6. Briefly dip the sponge fingers in the remaining coffee and arrange them in the bottom of a large glass bowl or a trifle dish.
  7. Cover the sponge layer with the chocolate and coffee cream. Place in the fridge to chill for at least 4 hours, or until very cold and set.
  8. To serve, dust generously with cocoa powder and decorate with coloured sprinkles or chocolate curls.