175 ml fresh coffee - prepared in a jug
85 g caster sugar
3 tbsp brandy
1 cinnamon stick
175 g Madeira cake
225 g fresh raspberries
500 g fresh custard of good quality
285 ml double cream
3 tbsp Baileys
1 bar good quality chocolate of your choice

METHOD

Place the coffee in a saucepan with the sugar and bring to the boil, turning occasionally until the sugar dissolves.

Add the brandy and the cinnamon stick to the saucepan and leave to simmer until the liquid reduces (this will take 8-10 minutes).

Discard the cinnamon stick and pour the liquid into a heatproof jug and leave to cool.

Break the cake into pieces and place on the bottom of a trifle bowl.

Pour the cool coffee and brandy mixture over the cake and leave to soak for a few minutes.

Place half of the raspberries over the sponge.

Pour the custard over the raspberries.

Whisk or beat the cream and baileys together to form soft peaks, then spread the cream over the custard and allow the trifle to cool completely.

You may prepare the trifle up to this stage the day before.

To serve, decorate with the remainder of the raspberries and grate the chocolate over the trifle.

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