Triple Caramel Trifle
Here’s a makeover of a classic British dessert, with chocolate and caramel in the lead roles. It’s very easy to make – it’s extremely rewarding in taste and texture. And all components can be made beforehand for quick and easy assembly and serving.
In case your guests prefer: you can soak part of the sponge in alchol such as rum (which makes a great fit in this dessert).
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Recipe components
Power 80 Sponge
| Ingredients | Preparation |
|---|---|
Melt together. | |
| Beat until light. Add to ganache. |
| Beat into meringue. Fold into previous mixture. |
Weigh off 1200 g of the sponge batter for 1 tray 40 cm x 60 cm. Spread onto a baking tray lined with Silpat baking sheet. Bake for 12 mins. at 170°C. | |
Whipped Gold Ganache
| Ingredients | Preparation |
|---|---|
| Heat together (to 85°C). Leave to infuse for a few minutes. |
| Mix and pour over the previous mixture. Emulsify well. |
| Add and mix again. |
Leave to cool in the fridge. Whip the ganache before use until light and fluffy and bring into a piping bag. | |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Use glass cups to serve: alternate layers of Power 80 sponge, caramel and whipped gold ganache. Finally drizzle caramel on top and finish with salted caramel Crispearls™. |
