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).
Power 80 Sponge
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.
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™.