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.
Whipped Gold Ganache
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
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™.