Espresso Trifle - Kraft Recipes Top
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Espresso Trifle

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Make It

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  • Take 1 tsp of coffee and dissolve in a cup of hot water and let it cool for a while until it gets to room temperature.
  • Place pound cake slices in 8"x8" serving dish. Drizzle espresso over pound cake until all the slices are soaked. Mix sugar and whipped cream and make a layer of cream over pound cake. Be generous with the whipped topping. Sprinkle half of the sliced almond, shredded coconut and drizzle a little bit of chocolate syrup. Then make another layer of pound cake, espresso, and whipped cream. Smooth the final top layer of cream and sprinkle rest of the almond, coconut and this is the time when you add shaved unsweetened chocolate.
  • Cover the dish with a plastic wrap and put it in a fridge for up to 4 hours until all the flavors are combined. Enjoy!!

Special Equipment Needed


1) I have given an approximate quantity of almonds, chocolate syrup and shredded coconut. You can use more or less according to your taste. 2) Almonds can be replaced by hazel nuts. 3) If you don't like coconut then don't add it and reduce the quantity. 4) As pound cake and whipped cream are both sweet, you can add more espresso to pound cake and add a little bit to whipped cream too. It will give more enhanced flavor. 5) It takes less than half hour to prepare this dish but you can prepare it and store it in fridge over night before serving. The longer it rests the greater it tastes.

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