This Tiramisu Ginger Trifle will impress anyone who is lucky to have a taste. With luscious layers of Coupland’s Ginger Loaf, cream and coffee, this make-ahead trifle is truly tempting.

Coupland’s Coffee and Walnut Loaf is the perfect replacement for Ginger Loaf, as well as giving you an extra cheeky coffee hit!


Serves 6-8




  • 500ml Freshly brewed espresso or instant coffee
  • 150ml Coffee liqueur
  • 4 Gelatine sheets or 4tsp of powdered gelatine
  • 2 Coupland’s Ginger Loaves
  • 500g Cream Cheese
  • 100g Sour Cream
  • 250ml Cream
  • 80g Icing sugar
  • 1tsp Vanilla essence
  • Optional: Coupland’s Gingernut Biscuits, or chocolate block (for garnish)




  1. Warm espresso and coffee liqueur in a saucepan.
  2. Once warmed, remove from heat.
  3. Soak gelatine sheets in cold water (or gelatine powder in a small amount of warm water).
  4. Add gelatine to the espresso mix in the saucepan and allow to cool.
  5. Whip cream, cream cheese, sour cream, vanilla and sugar in a separate bowl until light and fluffy.
  6. Slice ginger loaves (approximately 2cm wide) and soak in espresso mix.
  7. Line base of a glass bowl with 1/3 of the soaked loaf slices, pipe a 2cm layer of cream mix over the sliced loaf base, then add espresso mix and repeat twice.
  8. Top the layers with the remainder of espresso mix.
  9. Place in fridge to set for 1-2 hours.
  10. Garnish with grated chocolate or crushed gingernut biscuits.
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