Mocha Ricotta Trifle

1. 1

   Bottom layer: Break up muffins and arrange evenly in base of four dessert tumblers, and sprinkle with espresso coffee and liqueur mixture and set aside.

2. 2

   For the middle/coffee custard layer: Heat milk on low flame until small bubbles form around edge and remove from heat.

3. 3

   In a bowl, beat egg yolk with sugar and flour until smooth.

4. 4

   Pour hot milk into egg mixture and transfer to small pan, then stir constantly over medium heat until mixture comes to a simmer and cook for an extra minute.

5. 5

   Remove from heat and add cold espresso coffee.

6. 6

   Set aside to cool.

7. 7

   For top/ricotta layer: Combine ricotta and caster sugar until smooth.

8. 8

   Sprinkle with chocolate shards and chill in refrigerator for 2-3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.