Sugarrushkid's Coffee Trifle

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• 50 g no-sugar-added custard powder
• 50 g mascarpone
• 3 small eggs
• 7 tablespoons sugar substitute
• 40 g cornflour
• 40 g plain flour
• 10 g instant coffee granules
• 5 tablespoons kirsch or 5 tablespoons brandy
• 450 g black currants
• 1/2 teaspoon vanilla essence
• 142 ml whipping cream
• 4 (1 ounce) squares diabetic sugar-free dark chocolate, curled using a vegetable peeler

Recipe

• 1 make 600ml/1pt custard using custard powder, following the packet instructions. add mascarpone.
• 2 cover with a sheet of damp greaseproof paper to prevent a skin forming.
• 3 cool for 30 minutes.
• 4 preheat the oven to 200°c / 400°f / gas 6.
• 5 whisk the eggs, half the 7tbsp sugar substitute and 2 tbsp hot water in a bowl for 5 minutes until the whisk leaves a thick trail on the surface.
• 6 sift the cornflour, flour and coffee granules into the mixture and lightly fold together.
• 7 grease a 20cm/8in square cake tin.
• 8 spoon in the mixture and cook for 15 minutes, or until a skewer pushed into the centre comes out clean.
• 9 remove from the oven and cool.
• 10 turn out the sponge and break or cut into bite sized pieces.
• 11 put into a serving bowl and sprinkle with the kirsch or brandy.
• 12 wash the blackcurrants and remove from the stalks.
• 13 mix with the remaining sugar substitute and vanilla, then spoon on top of the sponge; pour over the custard.
• 14 whip the cream until soft peaks form.
• 15 spoon into a piping bag fitted with a star nozzle and pipe rosettes over the custard.
• 16 curl the chocolate using the vegetable peeler and sprinkle over rosettes.