Cookery: Scrumptious desserts with a touch of alcohol

Ta-dah! Try these grown-up puddings for a stunning meal finale

Espresso Martini Triflemisu

SERVES 12

✱ 12g sachet gelatine

✱ 2tbsp espresso powder

✱ 250ml (8fl oz) espresso martini (from M&S) or other coffee liqueur ✱ 375g (13oz) amaretti biscuits ✱ 4 large egg yolks

✱ 150g (5oz) golden caster sugar ✱ 250g (9oz) mascarpone

✱ 1tbsp vanilla bean paste

✱ 300ml (½pt) double cream

✱ 2 x 240g packs salted caramel and dark chocolate profiteroles

✱ Lustred salted caramels and copper edible glitter, to decorate 1 Sprinkle the gelatine over 3tbsp cold water in a small bowl. Leave to soak, following the instructions on the packet. Add the gelatine to 300ml (½pt) boiling water from the kettle and stir until dissolved. Stir in the espresso powder and then add the espresso martini. Put half the amaretti biscuits in the base of a large trifle bowl and pour over half the coffee jelly. Chill in the fridge until set.

2 Whisk together the egg yolks and sugar with an electric mixer until thick and creamy. Whisk in the mascarpone until smooth then add the vanilla bean paste and cream and whisk until thick. Spoon half the mascarpone mixture over the set jelly and spread evenly.

3 Scatter over the remaining amaretti biscuits and pour over the remaining coffee jelly (warming it a little to melt if it has started to set). Chill until set then spread the mascarpone mixture over the top. 4 Pile the profiteroles on the top and drizzle over the chocolate and caramel sauces from the profiterole packs. Decorate with lustred salted caramels and copper edible glitter.

PER SERVING: 605 calories, 40g fat (21g saturated), 42g carbohydrates