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:
Medium
Makes:
10 desserts

Power 80 Sponge

Ingredients: Power 80 Sponge

Preparation: Power 80 Sponge

Melt together. 

Ingredients: Power 80 Sponge

  • 8.0 oz
    egg yolks
  • 4.8 oz
    sugar

Preparation: Power 80 Sponge

Beat until light.

Add to ganache.    

Ingredients: Power 80 Sponge

  • 9.4 oz
    egg whites
  • 4.8 oz
    Sugar

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.   

Whipped Gold Ganache

Ingredients: Whipped Gold Ganache

  • 1.8 lb
    cream 35% fat
  • 2.7 oz
    trimoline
  • 0.1 oz
    vanilla bean

Preparation: Whipped Gold Ganache

Heat together (to 85°C).

Leave to infuse for a few minutes.

Ingredients: Whipped Gold Ganache

Preparation: Whipped Gold Ganache

Mix and pour over the previous mixture. Emulsify well. 

Ingredients: Whipped Gold Ganache

  • 4.3 oz
    cream 35% fat

Preparation: Whipped Gold Ganache

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

Ingredients: Finishing and presentation

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™.