COFFEE BERRY TRIFLE

Preparation Method :

• Preheat the oven to 350°F.
• Prepare the crust: Beat the egg whites in a large bowl with an electric mixer until they are foamy.
• Gradually add half the sugar while mixing and continue to beat until the mixture forms stiff peaks.
• In a separate bowl, beat the yolks with the remaining sugar, until smooth. Fold in the flour and instant coffee, and carefully fold in the egg white mixture with a rubber spatula. Gently fold together until smooth.
• Spread the mixture evenly, about ¾ inch thick, into a shallow baking pan lined with baking paper. Bake for 15 minutes, until the top turns golden brown.
• Remove from the oven and set aside to cool completely.
• Prepare the syrup: Combine all the ingredients for the syrup in a blender and blend until smooth.
• Prepare the filling: Whip the cream and sugar with an electric mixer until the mixture forms stiff peaks. Set aside.
• Melt the chocolate in the microwave or in a double boiler.
• Add the coffee and liqueur to the melted chocolate and mix.
• Add a small amount of the whipped cream to the chocolate mixture and blend in.
• Fold the coffee mixture into the whipped cream with a rubber spatula and mix together until smooth.
• Assemble the trifle: Cut a piece of the crust big enough to cover the bottom of a glass serving dish and place it in the dish. Pour a generous amount of the berry syrup over it.
• Spoon 1/3 of the filling on top of the syrup. Place another piece of crust on top.
• Pour on another generous amount of syrup and spoon 1/3 more of the filling on top.
• Place the remaining crust on top, pour over the remaining syrup, and add the remaining filling. Use a palette knife or spatula to smooth and even out the filling.
• Freeze for 3 hours.
• Before serving, defrost the trifle for a few minutes and sprinkle the coffee on top to garnish.