I have to say I am not the biggest trifle fan there is. I know people make a big fuss about trifle. It’s kind of Australian, it’s iconic for special occasions...and yes there is creaminess, sweetness, bit of booziness...all that...but really? How good can it be? Well add chocolate, (dark and white) mascarpone, and I’m there baby!! This is really pretty as well. In fact the first time I made it and put it on social media there were demands to have the recipe like never before!! So anyway, let this Christmas be the Christmas where you fall in love with trifle...or fall into trifle. It’s all good.
So I decided to make a trifle I would want to eat. This is it. YAY chocolate. Yay!
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Need
-
Jelly:
- 80 Grams coconut sugar
- 80 Grams chocolate premium cocoa powder BUY
- 600 Grams milk of choice
- Pinches pink salt flakes BUY
- 1 Tablespoon vanilla bean paste BUY
- 3 Teaspoons powdered gelatin
-
White Chocolate Custard:
- 100 Grams chocolate white, in pieces BUY
- 300 Grams milk
- 100 Grams cream
- 3 egg yolks
- 2 Teaspoons vanilla bean paste BUY
-
The rest:
- 8-10 sponge fingers
- Brewed strong or coffee
- 500 Grams mascarpone cheese
- 250 Grams cream
- 2 Teaspoons vanilla bean paste BUY
- 2-3 punnets fresh strawberries, sliced
- Chocolate shavings to garnish
Do
- 1
Make sure you have enough room in your fridge to place a 3.5L trifle bowl without disturbing it for several hours.
- 2
Make the jelly. Place all ingredients except gelatin into Thermomix bowl and cook 5 min/90°C/speed 3.
- 3
Add gelatin and blend 1 min/speed 6.
- 4
Pour carefully into trifle bowl so that you have a nice clean edge. Cool slightly before transferring to the fridge until set.
- 5
Make the White Chocolate Custard. Place all ingredients into Thermomix bowl and cook 8 min/80°C/speed 4. Cook 3 min/90°C/speed 4. Cool almost completely. Stir occasionally with a spoon to prevent a skin forming.
- 6
Dip the sponge fingers into the brewed Crio Brü or coffee and place on top of the jelly. Slice a few strawberries and fill in the gaps. Pour custard on top of all this and allow to set in the fridge.
- 7
When the custard has set, repeat the sponge fingers and strawberry layer.
- 8
In clean dry Thermomix bowl, whip mascarpone, cream and vanilla 5-10 sec/ Butterfly/speed 4 or until you have stiff peaks. Spread on top of the trifle.
- 9
Refrigerate for several hours to allow flavours to develop.
- 10
Decorate with sliced strawberries and chocolate shavings just prior to serving.
