Triple Caramel Trifle

Created by

  • Ryan Stevenson -
level 2

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).

Recipe components

Power 80 Sponge


Melt together. 

  • 226g
    egg yolks
  • 137g

Beat until light.

Add to ganache.    

  • 266g
    egg whites
  • 137g

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

  • 833g
    cream 35% fat
  • 77g
  • 3g
    vanilla bean

Heat together (to 85°C).

Leave to infuse for a few minutes.

Mix and pour over the previous mixture. Emulsify well. 

  • 123g
    cream 35% fat

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


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™.