Chocolate, Coffee and Vanilla Trifle

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

No, you’re not dreaming! You won’t find this in any French recipe book, but I love the three textures of trifle – the spongy, the bouncy and the soft, creamy filling – they spin my world. Use good chocolate, real coffee and real vanilla, and this will be the best trifle you’ve ever tasted.


  • 12 Boudoir biscuits, cut in half
  • 1 litre strong black coffee
  • 2 tots rum


Make a fresh pot of very strong coffee (1 litre) in a plunger or filter machine. Divide this in half. Put 500 ml in a pot and add the gelatine powder and sugar to taste (if you prefer it slightly sweet