Layered Chocolate And Coffee Parfait

• 3 tablespoons custard powder
• 1 tablespoon sugar
• 2 cups milk
• 1 cup whipping cream
• 1/2 teaspoon vanilla essence
• 1 tablespoon instant coffee
• 3/4 cup boiling water
• 1/4 cup coffee liqueur (Tia Maria or Kahlua)
• 225 g sponge cakes
• 100 g dark chocolate, coarsley grated
• chocolate sprinkles or chocolate curls (to garnish)

1. Combine custard powder and sugar in small saucepan.
2. Whisk in 1/4 cup of the milk, mixing to a smooth paste.
3. Stir in remaining milk.
4. Stir over low heat until the custard comes to the boil and thickens.
5. Remove from heat.
6. Cover surface of custard with a plastic food wrap and set aside to cool.
7. Whip together cream and essence.
8. Gently fold in to the cold custard.
9. Dissolve coffee in the water.
10. Stir in liqueur.
11. Cool.
12. Cut the sponge cake into bite sized cubes.
13. Divide half the sponge between 4 parfait glasses.
14. Drizzle half the coffee mixture over the sponge.
15. Top with half the custard.
16. Sprinkle over half the chocolate.
17. Repeat these 3 layers once more, finishing with the chocolate.
18. Cover and refrigerate for 2 hours.
19. Just before serving, garnish with the chocolate sprinkles or curls.
20. *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

custard powder, sugar, milk, whipping cream, vanilla essence, coffee, boiling water, coffee, sponge cakes, chocolate, chocolate sprinkles

Taken from www.food.com/recipe/layered-chocolate-and-coffee-parfait-45362 (may not work)