Instructions: Coffee Custard:
Whisk egg yolks, cornflour and sugar together in a bowl until smooth. Heat milk in a pan until almost boiling and gradually stir into egg yolk mixture. Return mixture to pan and stir over low heat until mixture boils and thickens. Add combined coffee, water and vanilla and mix to combine. Cover surface with plastic wrap to prevent a skin forming and cool to room temperature. Beat cream until soft peaks form and fold into the custard.

To assemble trifle:
Cut rolls into 8 slices, place 1/2 the rolls over the base of serving dish. Sprinkle evenly with 1/2 the Tia Maria, top with half the raspberries, sprinkle with 1/3 of the grated chocolate, spread with 1/2 the custard. Repeat layers. Decorate with whipped cream, remaining chocolate and raspberries.

Serves 8.

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