Espresso Martini Trifles

Espresso Martini Trifles

Impress your guests with delectable espresso martini trifles. Espresso jelly topped with coffee cream, coffee liqueur-spiked panettone and almond brittle.

Category Dessert
Prep 20 mins
Cook 5 mins
Ready-in 25 mins
Yields 4 Servings
Skill Level Easy


Espresso Martini Trifles
100g mini choc-chip panettone, roughly chopped
2 tbs coffee liqueur
Espresso Jelly:
2 tbs caster sugar
1/4 cup strong espresso coffee
2 tsp powdered gelatine
Almond Brittle:
1/4 cup slivered almonds
1 tbs cacao nibs
1/3 cup caster sugar
Coffee Cream:
300ml pure cream
1/4 cup pure icing sugar
2 tbs coffee liqueur


  1. To make the espresso jelly, place 1 cup boiling water, sugar and espresso in a medium jug and sprinkle over gelatine, stirring until dissolved. Strain mixture, then divide among 4 x 300ml glasses. Refrigerate for 2 hours or until jelly is set.
  2. Meanwhile, to make the almond brittle, line a baking tray with baking paper. Spread almonds and cacao nibs over tray. Place sugar and 2 tbs cold water in a small saucepan over low heat. Cook, swirling pan occasionally, for 5 minutes or until sugar turns amber in colour. Remove pan from heat and immediately pour toffee over almond mixture. Stand until set. Break into pieces.
  3. To make the coffee cream, use an electric mixer to beat cream and sugar until soft peaks form. With mixer on low speed, add liqueur and beat until just combined.
  4. Place panettone in a medium bowl and drizzle with liqueur. Toss to combine.
  5. Divide half of the coffee cream, then panettone among jellies. Finish with remaining coffee cream and top with almond brittle. Serve.

Join the conversation