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1
sorry recipe in metric only.
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2
you can replace 2-3 of milk with equal amount of whisky or brandy.
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3
have ready 6 individual dessert pots or 1large dessert triffle bowl
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4
for the jelly cut 4 gelatine leaves into broad strips,place in a bowl, cover with cold water and leave to soak for 5 minutes, then drain.
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5
pour coffee over the sugar in a bowl and stir until it dissolves ,then stir onto the soaked gelatine stir until it dissolves
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6
arrange sponges in the bases of your triffle dishes cutting them to fit and pour the jelly solution over.
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7
leave to cool and chill for several hours until set.
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8
for the topping soak and drain 2 gelatine leaves as for coffee jelly in a bowl.
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9
chop up 2 of the 3 mars bars and place in a small nonestick pan with the milk and half of cream.
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10
bring to boil whisking until mars bar have completely melted.
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11
add some whisky or brandy but reduce the milk by the same amount alcohol added.
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pour over dissolved gelatine and stir until dissolved.
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cover and leave to cool.
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14
give the topping a stir and pour over the set coffee jelly ,cover and chill for several hours to set.
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15
to serve whisk remaining cream until it forms fluffy peaks.
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16
dollop a little cream on top of each dessert (or cover top completely).finish decorating with slivers of the last mars bar or choc stars .
