MUMS TIRAMISU TRIFLE

My mums desserts are something special to me. They’re simple but delicious! This is by far my favourite dessert that she makes. It’s easy to make, and not too sweet! I’ve put my own twist on this and made it in trifle form!

INGREDIENTS

Custard

• 100g (½ cup) caster sugar

• 170g (1 cup) custard powder

• 1litre (4 cups) milk

• 160g (¾ cup) unsalted butter

• 300g (1 ½ cups) dark chocolate

Cream

• 600ml (2 ¼ cups) cream

• ½ cup mascarpone

• 2 tbsp Irish cream

• 1 tsp vanilla extract

Coffee Syrup

• 1 tbsp castor sugar

• 2 tbsp instant espresso

• ½ cup boiling water

• 1 ltr (4 cups) milk

• 500gm (aprox. 50 cookies) packet of sponge finger biscuits (ladyfinger biscuits)

Chocolate curls

• 300g dark chocolate, melted

Decorations

8 maraschino cherries

Method

Chocolate curls

Add the melted chocolate curls on the back of a large, cold baking tray or a large marble board. Use a spatula to spread it around. Allow to set for one hour at room temperature. Then to curl the chocolate use a spatula or bench scraper to scrape the chocolate. Set the chocolate curls aside in the fridge to chill.

Custard

Add the sugar and custard powder to a large saucepan. Whisk to combine. Add half the milk and whisk until it’s combined. Add the remaining milk and whisk. Place on medium heat and continue mixing using a wooden spoon until custard thickens. Add the butter and chocolate and stir until combined.

Add the custard mixture to a food processor and mix on high speed until mixture thickens. Pour into a bowl and cover with plastic wrap. Chill in the fridge for 3 hours.

Right before you’re ready to use the custard in the trifle, add the cooled custard back into the food processor and mix on high until the mixture becomes smooth again.
 

Cream
Pour cream and vanilla extract into a large mixing bowl. Whisk on high speed using an electric hand mixer until you reach soft peaks. Add mascarpone and Irish cream and continue whisking on medium speed until you reach stiff peaks. Set aside.

Coffee Syrup

Add the boiling water, coffee powder and sugar into a large mixing bowl. Whisk until the sugar is dissolved. Add the milk and whisk to combine.

Assembly

Dip each sponge finger biscuit in twice and place at the bottom of the trifle bowl. Add 1/3 of the chocolate custard and spread around using a spoon. Add cream and repeat. Then repeat the layers in that order another 2 times.

Finish the trifle with a thin layer of cream on top. Add the remaining cream in a piping bag fitted with an open star tip. Frost 8 swirls of cream around the top of the trifle.

Finish with chocolate swirls and maraschino cherries.

This trifle can be made up to three days in advance and stored in the fridge. I would recommend adding the final layer of cream, cherries and chocolate curls on the day you plan to serve it. Cover the rest with plastic wrap and store in the fridge until the day you’re ready to serve it.

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NOTES

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Step

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TOOLS YOU'LL NEED

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