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Trifle aux baies variées, amandes et Amarula

A classic italian dessert with an Amarula twist.Light sponge cake brushed with a coffee syrup and topped with an Amarula marscapone cream.Dusted with cocoa powder to finish.Preparation time: 20mins.Cooking time: 25mins.Chilling crumb coat: 30 minutes.
  • 350g asses de farine à gâteau, extra pour saupoudrer
  • 330g de sucre en poudre
  • 2cuillères à café de levure chimique
  • 0.5cuillères à bicarbonate of soda
  • 0.5cuillères à à café de sel fin
  • 200g unsalted butter
  • 3 large eggs (at room temperature)
  • 200ml whole milk (at room temperature)
  • 2tsp vanilla extract
  • 120ml strong black coffee made with 2 tsp instant espresso powder
  • 100g granulated sugar
  • 200g icing sugar
  • 450g full fat mascarpone (chilled)
  • 240ml chilled double cream
  • 60ml Amarula Cream Liqueur
  • 2tbsp cocoa powder for dusting
  • Make the cake.Preheat the oven to 180C (350F).Grease and line three 20cm | 8in layers cake tins – or spray with cake release.
  • Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer).Stir to combine.
  • Add the eggs, milk and vanilla extract.
  • Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
  • Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
  • Leave the cakes in the tins for 10 minutes then turn out to a wire rack, right way up.Leave them to cool completely then level.
  • Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves.
  • Brush the flat side of the cakes with the syrup so that it soaks into the sponge.
  • Put the mascarpone, icing sugar and half the cream in a bowl and beat with a hand mixer (or in a stand mixer) on low speed initially to combine the ingredients.Increase the speed and add remaining cream and Amarula and whisk until the frosting holds peaks.Don’t beat for too long – the frosting might become grainy.Put the frosting in the fridge unless you are using it straight away.
  • Pipe the frosting over the cake layers and sandwich together.Add a generous layer of frosting over the top and sides of the cake and smooth using a offset spatula.Chill the cake in the fridge or freezer to seal the crumb coating.
  • Add a second layer of frosting over the cake, either to cover completely or to allow the sponge to show through for a naked cake effect.
  • Pipe the remaining frosting on top of the cake using a plain round tip.Dust lightly with cocoa powder.
  • Keep chilled until you are ready to serve.
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Made with

Amarula Cream Liqueur

Our original classic cream liqueur is a velvety smooth cream liqueur, infused with the exotic taste of the marula fruit, since its introduction in September 1989.

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