Dave Lovett's tempting coffee granola Triflemisu

Get a good look at Chef Dave Lovett’s temptress of a trifle that merges the festive sweet treat with tres leches cake and just a touch of tira. This terribly indulgent dessert is a celebration of coffee, cream, and calories and sprinkled with our most recent (and most caffeinated) family member,Coffee Almond & Macadamia Granola.

“My mum makes my favourite trifle,” says Dave. “So I knew I wasn’t going to attempt to replicate hers, that would be silly. But I’d recently made a tres leches cake (three milk cake) that soaked sponge in three types of milk and was topped with cream. I figured that if I added coffee, a layer of custard, and then finished it with even more whipped cream and coffee granola I’d be onto something. 

“The result is a super light sponge soaked in condensed milk, evaporated milk, pure cream and espresso, followed by a layer of thick vanilla custard, whipped cream and finally the coffee granola that’s packed with whole almonds and macadamias for extra crunch!”

Eager to make your own? You'll find the recipe below:

Ingredients:
Sponge
6 eggs 
170gm caster sugar 
150gm flour, sifted 
Pinch of salt
Soak
250ml espresso 
250ml sweetened condensed milk 
250ml evaporated milk 
250ml pure cream
Custard
900ml thickened cream 
4 yolks 
4 eggs 
170gm caster sugar 
Cream
500ml cream
50gm caster sugar 
1 teaspoon vanilla
Garnish
250gm Farmer Jo coffee granola