Coffee Trifle Cups with Berries

Melt the chocolate over a bain-marie. Soak the gelatine in cold water. Stir the instant coffee powder into the coconut milk.

Separate 1 egg and beat the egg yolk and 1 egg with the coffee-flavoured coconut milk over a bain-marie until thick and creamy. Squeeze out the gelatine and dissolve in the mixture. Stir in the chocolate and liqueur and chill.

Beat the egg white with a pinch of salt until stiff, drizzling in the sugar. Whip 400 ml cream until stiff and fold both into the coffee cream.

Sort the raspberries. Peel and slice the banana. (To decorate the dessert glasses, dip the rims of the glasses first in coconut milk and then in grated coconut. )

Divide half of the coffee cream between 4-6 glasses, arrange the fruit on top (reserving a few perfect raspberries) then add the rest of the coffee cream.