Caribbean Kiss Trifle

Chocolate sponge, rum, cream, chocolate, coconut liqueur, toasted coconut, mascarpone….  No calories? in your dreams!  This trifle sounds like it would take ages to make, but in truth it takes not long at all.

Prep Time: 30 Mins

Cook time:

Serves: 8


1/2 cup raisins
1 cup rum
2 cups desiccated coconut
150 g chocolate sponge
extra coconut liqueur to drizzle


2 egg yolks
1/2 cup caster sugar
1/4 cup rum
250 g mascarpone
1 tsp vanilla essence


2 tbsp coconut liqueur
1/2 cup chocolate spread (e.g. Nutella)
300 ml cream


Soak raisins in the rum for at least 30 minutes until the raisins are plump.

Preheat the oven to 180 C.  Spread your coconut on a baking tray for 5 minutes until fragrant and lightly toasted.  (Don’t take your eyes off it because it can burn in seconds!)  Remove from the oven and set aside.

Grate the rum and mascarpone cream.  Beat egg yolks and sugar together until thick and pale, 3-5 minutes.  Add rum, mascarpone and vanilla essence and beat until you have a thick, gorgeous, velvety cream.

Next make the chocolate cream mousse.  Mix your liqueur and chocolate spread together ensuring there are no lumps.  Pour it into the cream and slowly whip until you have a soft mousse consistency.

The assembling process for individual trifles or one large trifle is the same.  Take your sponge and press it into the bottom of your dish(es).  Drizzle with coconut liqueur and allow the sponge to absorb the alcohol.  Follow with equal (about 1-cm) layers of mascarpone cream, then chocolate shavings, then mousse.  Lastly top with a layer of toasted coconut.

TO SERVE: Serve with a few of the rum-soaked raisins arranged on the top.