Espresso Martini Trifle
Chocolate lovers and coffee connoisseurs will be thrilled with this Espresso Martini Trifle. Layered with boozy coffee jelly, brownie pieces, chocolatey yoghurt and cream, we can’t think of a better way to finish off an evening meal. Grab a spoon and tuck into this scrummy sweet treat!
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NutritionPer Serving
- Calories284
- Carbs27g
- Protein13g
- Fat12g
- Saturates6.5g
- Sugars18g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
A cocktail for pudding? Don’t mind if we do! These decadent Espresso Martini Trifles are begging to fill the dessert slot at your next special occasion. With layers of boozy coffee jelly, chocolatey yoghurt, brownie pieces and cream, it’s the ultimate cocktail-inspired dessert.
A surefire showstopper, you won’t believe how little effort it takes to make these glorious puds. Your dinner guests will be so impressed by all of the homemade layers involved, and each one comes in at just 300 calories per serving. That’s our idea of an extra-special treat!
To keep things slimming friendly, we’ve used brown granulated sweetener, fat-free Greek yoghurt and finished the trifle with a swirl of low fat aerosol cream. We made our boozy trifles with Tia Maria, but any coffee liqueur brand will work nicely.
If you’re looking to prepare ahead of your dinner party, just be sure to store your trifles in the fridge without the cream. It’s best to squirt the cream on top just before serving!
What diets is this Espresso Martini Trifle suitable for?
Espresso Martini Trifle can be enjoyed on vegetarian diets, as long as you substitute gelatine for Vege-gel. You’ll also want to make sure that your coffee liqueur is vegetarian friendly.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Espresso Martini Trifle?
You’ll want to buy a coffee liqueur for this recipe. We use Tia Maria, but any other coffee liqueur will work.
If you don’t have espresso powder, use instant coffee granules. Add them to a food bag and bash with a rolling pin until you have a fine powder – simple!
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We serve our Espresso Martini Trifle in 250ml trifle dishes. They look great!
We’ve used Tia Maria coffee liqueur for our recipe.
How many calories are in this Espresso Martini Trifle?
There are 284 calories per portion in this Espresso Martini Trifle recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
In a small microwavable bowl or jug, add the cold water, 2 tbsp coffee liqueur and gelatine. Pop into the microwave and heat in 10-second bursts, stirring after every 10-second round until the gelatine has dissolved. This took us 40 seconds but this may vary.
Step 2
In a small jug or bowl, combine the espresso powder with the sweetener and boiling water. Add the gelatine mixture and stir. Pour into the 4 serving dishes and refrigerate until set.
Step 3
Whilst the jelly sets, make the chocolate filling. Add the Greek yoghurt, single cream alternative, cocoa powder and remaining 1 tbsp coffee liqueur to a bowl.
Step 4
Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
Step 5
Once the jelly is set you are ready to assemble. Divide the brownie pieces between the serving dishes, reserving 4 pieces to decorate. Spoon over the yoghurt mixture and pop back in the fridge until ready to serve.
Step 6
When ready to serve, add a swirl of aerosol cream and sprinkle over the grated chocolate. Finish with the reserved brownie pieces.
What could I serve with this Espresso Martini Trifle?
Our Espresso Martini Trifle is the perfect end to any meal! Why not serve as a dessert after the following menu of slimming-friendly dishes?
How do you know when Espresso Martini Trifle is ready?
It’s best to make the jelly in advance and leave it in the fridge until it’s completely set.
Whisk together the chocolate filling ingredients until the mixture is glossy and thick. You can then leave it to chill in the fridge until the Espresso Martini Trifle is ready to assemble!
The standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Espresso Martini Trifle in the fridge?
It’s always best that you eat this recipe within 4 hours of serving it. You can make it ahead of time and keep it in the fridge for around 3 days, but we’d recommend refrigerating it before you add the swirl of aerosol cream on the top.
Add the cream right before serving, otherwise you might find that it loses its shape and doesn’t look quite as pretty!
Can I freeze Espresso Martini Trifle?
This recipe isn’t suitable for freezing.
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Espresso Martini Trifle
Cocktail for dessert, anyone? With boozy jelly and creamy, chocolatey layers, this Espresso Martini Trifle is a scrummy sweet treat!
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Prep Time
8 MINS
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Cook Time
1 MINS
- KCals 284
- Carbs 27G
Instructions
- In a small microwavable bowl or jug, add the cold water, 2 tbsp coffee liqueur and gelatine. Pop into the microwave and heat in 10-second bursts, stirring after every 10-second round until the gelatine has dissolved. This took us 40 seconds but this may vary.
- In a small jug or bowl, combine the espresso powder with the sweetener and boiling water. Add the gelatine mixture and stir. Pour into the 4 serving dishes and refrigerate until set.
- Whilst the jelly sets, make the chocolate filling. Add the Greek yoghurt, single cream alternative, cocoa powder and remaining 1 tbsp coffee liqueur to a bowl.
- Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
- Once the jelly is set you are ready to assemble. Divide the brownie pieces between the serving dishes, reserving 4 pieces to decorate. Spoon over the yoghurt mixture and pop back in the fridge until ready to serve.
- When ready to serve, add a swirl of aerosol cream and sprinkle over the grated chocolate. Finish with the reserved brownie pieces.
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4 comments
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TerriSaturday 15th July 2023
What single cream alternative did you use for this recipe ?
SharonThursday 19th October 2023
Hi Terri, we use Elmlea Single cream alternative in our Espresso Martini Trifle.
Colleen HillsWednesday 2nd November 2022
Hi there , just looking at the martini expresso trifle , is there a recipe for the chocolate brownies please ? Or have I missed it , sorry if I have .Thankyou
HollyThursday 3rd November 2022
Hey Colleen, we used brownie bites that are available in most supermarkets, they are usually in the bakery section. Alternatively you could use our Chocolate Brownie recipe and alter the calories accordingly. Hope that helps!
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