Tempting Mochachino Trifles for Two!

• 2 slices chocolate cake, you'll need about 1-inch high & wide enough to fit your dessert glasses
• 12 tablespoon birds custard powder (or cornflour plus 1 tsp vanilla)
• 1 cup skim milk
• 2 teaspoons granulated sugar
• 1 teaspoon instant coffee, I like Nescafe Brasilia for this
• 34-1 cup whipped cream or 34-1 cup squirty cream
• 2 teaspoons chocolate syrup
• cocoa powder, to dust
• coffee beans or chocolate-covered coffee beans, to decorate

1. Cut the chocolate sponge to fit your choice of glasses.
2. Pour the chocolate syrup over the sponges.
3. Make the custard by mixing the custard powder (or cornflour & vanilla) with the milk & the sugar - add a little milk to make a paste then gradually add the rest.
4. Cook over a medium heat, stirring continuously, until the custard has thickened.
5. Add the coffee to the custard & beat in with a wooden spoon.
6. allow to cool a little then pour the coffee custard over the chocolate sponges.
7. Set aside to cool, then chill.
8. Just before serving, top with the whipped / squirty cream.
9. Dust with cocoa & top with the coffee beans if using.
10. You can make this a cappuccino trifle by using coffee sponge in place of chocolate.
11. Even jazz it up by soaking the sponges in your fave tipple!

chocolate cake, custard powder, milk, sugar, instant coffee, whipped cream, chocolate syrup, cocoa, coffee beans

Taken from www.food.com/recipe/tempting-mochachino-trifles-for-two-375598 (may not work)