Coffee Trifle with Irish Cream

In a saucepan, whisk together Whole Milk (480 mL), Granulated Sugar (100 g), Corn Starch (3 Tbsp), Instant Coffee (1 Tbsp), and yolks (4). Heat over medium-low heat, whisking constantly until thickened, about 5–7 minutes.

Remove from heat, stir in Irish Whiskey (2 Tbsp) and let it cool to room temperature.

Next prepare the whipped cream. In a chilled mixing bowl, whip Heavy Cream (360 mL), Powdered Confectioners Sugar (3 Tbsp), and Bourbon Vanilla Extract (1 tsp) until stiff peaks form. Refrigerate until ready to use.

To assemble the trifle, cut the sponge cake or Ladyfingers (18) into pieces and layer them in the bottom of a trifle dish or individual glasses. Drizzle with Coffee (120 mL) and Bailey's® Irish Cream (2 Tbsp). Then add a layer of coffee custard on top of the ladyfingers. Followed by a layer of whipped cream. Repeat the layers until the dish is full, ending with whipped cream on top.

Sprinkle the top with Dark Chocolate Shavings (to taste) or crushed Hazelnuts (to taste).

Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.