Trifle with Raspberries, Banana and Coffee Mousse
- 150 grams Milk chocolate
- 4 sheets white gelatin
- 100 milliliters Coconut milk (canned)
- 4 tablespoons instant Coffee powder
- 2 eggs
- 2 centiliters Coffee liqueur
- 1 pinch salt
- 30 grams sugar
- 400 milliliters Whipped cream
- 1 Banana
- 250 grams Raspberries
Chop chocolate and melt over hot water bath. Soften gelatine in cold water. Mix coconut milk with instant coffee powder.
Separate 1 egg. Combine egg yolk and 1 whole egg with coffee and coconut mixture and whisk over hot water bath until it thickens. Squeeze gelatine and dissolve in the cream. Add chocolate and liqueur, mix well and refrigerate.
Beat egg white with 1 pinch of salt until stiff, gradually add sugar, beating constantly. Whip 400 ml (approximately 1 2/3 cup) of cream until stiff. Fold both into coffee cream,
Clean raspberries, peel banana and cut into slices.
(If desired, decorate dessert glasses by dipping the edges into coconut milk and then in shredded coconut.)
Fill 4-6 glasses with half of cream, spread with fruit (set aside some raspberries for garnishing) and top with the rest of cream. Refrigerate for at least 4 hours. Garnish with remaining raspberries and coconut flakes, serve.