SALTED CARAMEL AND CHOCOLATE TRIFLE

Recipe by Christine Capendale

Indulgent trifle with layers of caramel custard, chocolate sponge cake, salted caramel, chocolate flakes, and whipped cream, garnished with optional chocolate malt balls, macarons, chocolate cigars/scrolls, Christmas tree cookies, and cacao dusting.

650ml Milk
30g Corn Flour
20g flour
80g castor sugar
Vanilla
2 eggs beaten
Pinch of Salt
60g Butter
100g Caramel
TO ASSEMBLE
Chocolate sponge cake
100ml vanilla liqueur
500ml cream whipped
1 tin Caramel
2 Chocolate flakes
OPTIONAL FOR GARNISHING
Chocolate malt balls (whispers), macarons, chocolate cigars/scrolls, Christmas tree cookies, cacao for dusting
  • TO ASSEMBLE

  • OPTIONAL FOR GARNISHING

(Serves 12)

CARAMEL CUSTARD METHOD:

  • Combine the cornflour, flour, vanilla, and salt together. Add some of the milk to make a paste. Use a medium-sized bowl. Beat the eggs into the paste and keep aside.
  • Heat the rest of the milk till almost boiling – then stir it into the cornflour paste while whisking all the time. Pour it back into the saucepan (you can pour it through a sieve if you see any lumps at this stage) and bring to a gentle boil whilst stirring all the time, until it is thick and bubbling.
  • Remove from the heat, mix in the butter and caramel.
  • Spoon the warm custard into a clean bowl. Cover the surface of the custard with clingfilm (this will prevent a skin from forming) and leave to cool at room temperature.
  • It can be made the day before and left outside in a cool place (not fridge).

METHOD:

  • Layer caramel custard, chocolate cake (drizzle cake layers with vanilla liqueur), caramel, chocolate flake and whipped cream.
  • Make at least two or three layers.
  • Finish off with whipped cream and garnish extravagantly.

OPTIONAL FOR GARNISHING: Chocolate malt balls (whispers), macarons, chocolate cigars/scrolls, Christmas tree cookies, cacao for dusting.

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