Baileys tiramisu trifle

This tiramisu-inspired trifle is very easy to put together and quite spectacular.

■ Serves 12 ■ Prep 30 mins plus chilling ■ Cook 15 mins

FOR THE CHOCOLATE & BAILEYS CUSTARDS

500ml whole milk

40g cornflour

200g caster sugar

1 tsp vanilla bean extract

3 large eggs

100g dark chocolate, 50g chopped and

50g shaved, to serve

75g mascarpone

50ml Baileys (or Irish cream liqueur)

25g amaretti biscuits, crushed

FOR THE SPONGE

1 large chocolate Swiss roll

100ml hot strong coffee

2-4 tbsp amaretto (depending on taste)

FOR THE ESPRESSO WHIPPED CREAM

2 tbsp light brown soft sugar

2 tsp instant espresso powder

450ml double cream

1 To make the custard, put the milk into 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 two bowls. To one, add the 50g chopped dark chocolate and a pinch of sea salt, whisking until the chocolate has melted. To the second, add the mascarpone and Baileys, whisking until evenly combined. Press a piece of parchment onto the surface of the custards to stop skins forming and chill for a few hours.

2 To assemble, cut the Swiss roll into 2cm-thick slices. Mix the coffee and the amaretto. Dip one side of a few slices of Swiss roll into the coffee mixture and use to line the sides of a trifle bowl. Break the remaining slices into pieces, filling the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base, followed by a layer of crushed amaretti biscuits, then the chocolate custard. Chill for a few hours or overnight.

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

PER SERVING 547 kcals, fat 35g, saturates 21g, carbs 46g, sugars 39g, fibre 1.5g, protein 6.5g, salt 0.7g