10-minute cappuccino trifles

Ingredients

1x300g/10oz bought madeira cake
290ml/½ pint freshly made strong black coffee
3 tbsp brandy
1 tbsp demerara sugar
110g/4oz dark chocolate, grated
55g/2oz flaked almonds, toasted
425ml/¾ pint double cream

Method

1. Cut the madeira cake into slices, then arrange half the slices in the bases of six teacups.
2. Mix together the coffee, brandy and sugar, then drizzle half over the cake slices to moisten.
3. Sprinkle with a third of the grated chocolate and half the flaked almonds, then repeat the layers.
4. Whip the cream lightly until it just holds its shape. Spoon the lightly whipped cream over the filling and sprinkle with the remaining chocolate. 5. Chill until ready to serve. Serve on the saucers with teaspoons.

Note:
If you don't want to make this trifle in teacups and saucers, layer up the ingredients in one large glass serving bowl.