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).
- Level:
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Medium
- Makes:
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10 desserts
Power 80 Sponge
Ingredients: Power 80 Sponge
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121 gbutter
Preparation: Power 80 Sponge
Melt together.
Ingredients: Power 80 Sponge
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226 gegg yolks
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137 gsugar
Preparation: Power 80 Sponge
Beat until light.
Add to ganache.
Ingredients: Power 80 Sponge
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266 gegg whites
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137 gSugar
Preparation: Power 80 Sponge
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.
Finishing and presentation
Ingredients: Finishing and presentation
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Sea salt
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CEF-CC-CARAM
Preparation: Finishing and presentation
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™.
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