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1. For the finger biscuit layers, preheat the oven to 200°C (or 180°C for fan-assisted ovens). Grease and line 3 cake tins (22cm) – or bake them one at a time if only 1 tin is available. Whip the 3 ...

Place the instant coffee in the hot water and stir. Let cool for 5 minutes. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of ...

First make the chocolate mousse (if you prefer you can serve the mousse on its own, as in the inset picture, in which case it will serve 6). Have ready a 20cm trifle bowl at least 6cm deep or similar.