prep: 15mins
serves: 10-12


  • 1 pack chocolate biscuits
  • 800mL Bulla Dollop Cream
  • 300mL Bulla Crème Fraîche
  • 8 Tbsp Baileys Liquor
  • 8 Tbsp brown sugar
  • 2 shots espresso coffee
  • 6 Tbsp unsalted butter
  • 400mL Bulla Thickened Cream
  • cocoa powder

Kirsten Tibballs' Coffee Trifle


  1. Combine the Bulla Dollop Cream and Bulla Crème Fraîche in a bowl, then add in the Baileys.
  2. In another bowl, dissolve the brown sugar in the espresso coffee, add the melted butter and combine with the cream mixture.
  3. Place a layer biscuits in the base of your trifle bowl. Cover with a layer of the cream mixture and then dust with cocoa powder. Repeat until you have four layers of cream and biscuits.
  4. Place in the fridge for one hour to set.
  5. Whisk the chilled Bulla Thickened Cream until it reaches a firm consistency. Place the cream on top of the set trifle just prior to serving. Dust with cocoa powder.