Irish Coffee Trifle is made with cocoa ladyfingers soaked with a coffee/whiskey syrup, coffee pastry cream and lightly sweetened cream on top.
My mom is from Ireland, so St. Patrick’s day was always a big deal for our large and boisterous Irish Catholic clan. When we were young kids we’d wait for the special Irish flag pins and real live shamrocks that my Granny would mail to us all the way from Limerick. All the cousins would wear them proudly to school. When we were young adults the celebration often included going into New York City and partying the night away.
For my own smaller, 1/2 Irish family we usually celebrate St. Paddy’s in a quieter way, with a nice corned beef and cabbage meal featuring Irish Soda Bread and Irish Brown Bread. I wanted to create a special dessert recipe that would be a great ending for the meal.
Introducing Irish Coffee Trifle
Traditionally, Irish Coffee is made with hot coffee laced with Jameson’s Irish Whiskey and a layer of lightly whipped cream floating on top. I took the flavors of Irish Coffee and turned them into a tasty trifle.
The type of cake used in trifle recipes can vary. Some recipes use sponge cake, or even pound cake. I like to use the traditional ladyfinger cookies. Ladyfingers are really more of a small sponge cake than a cookie and are perfect for soaking up the flavorful syrup. If you don’t have a piping bag you can use the trick where you cut a corner from a plastic bag or you can even carefully spoon the cookies onto the baking sheet. As long as you get the basic shape onto the sheet-pan it will be fine.
Trifle always looks pretty in a glass serving dish. You can use a traditional footed trifle bowl if you have one. I used individual glass coffee mugs to play on the theme.