30ml / 2 tablespoons instant coffee
30ml / 2 tablespoons caster or granulated sugar
45ml / 3 tablespoons boiling water
8 trifle sponges
250g mascarpone cheese
150ml double cream
425g ready-to-serve custard
Chocolate shavings or cocoa powder to decorate.
In a small bowl mix the coffee and sugar with the water until dissolved.
Break or cut the sponges into pieces to fit your serving bowl/s. Place half the sponge into the serving bowl.
Slowly pour half the coffee liquid over the sponge.
In a medium bowl beat the mascarpone cheese until smooth.
Add the cream and custard and whip until soft and creamy.
Spread half this mixture over the soaked sponges.
Top with the remaining sponges and drizzle the reserved coffee mixture over.
Spread over the remaining mascarpone mixture.
Decorate top with chocolate shavings or cocoa powder.
Serve immediately or chilled.