For my Mum’s birthday a couple of months ago, I designed a trifle just for her.
Although I don’t normally make trifles, I’ll make anything that my Mum wants for her birthday. So a trifle once or twice a year is not much to ask or give.
I decided to make the trifle layered and served in a cylindrical shape – making an individual portion and a cuter chic-styled trifle. And what would make a trifle more modern than pretty pistachio macarons!
The individual portion was frozen, and without enough time to allow it to thaw after removal of the acetate, it was eaten frozen – I hear it was lovely frozen. I ate a scoop from the bowl and thought all the flavours worked extremely well together.
Recipe by Anita @ Leave Room for Dessert
150g (1 cup) self raising flour
150g (3/4 cup) caster sugar
40g (1/4 cup) cornflour
1 teaspoon vanilla essence
4 egg yolks
125g caster sugar
1 vanilla bean, scraped
2 punnets strawberries, cored and sliced in half
Vienna almond and nougat cream
100g nougat, chopped
150g Vienna almonds, chopped
1 teaspoon vanilla essence
600ml thickened cream
1/4 cup icing sugar mixture
100g dark chocolate
1 tablespoon Kahlua, optional
For the sponge, preheat oven to 180°C. Beat together the eggs and caster sugar for 4 minutes or until light, fluffy and increased in size. Beat in the vanilla essence. Fold in the sifted flour and cornflour. Pour into a baking paper lined tray. Cook for 20-25 minutes or until cooked through. Allow to cool for 10 minutes in the tin and then remove and allow to cool fully on a cooling rack.
For the custard, whisk the yolks, cornflour and caster sugar in a saucepan. Once smooth, whisk in the cream slowly, then the milk. Place mixture on medium heat and cook until the mixture has thickened or starts to boil. Remove from heat and pour into a bowl and let cool slightly. Place cling film over the custard – touching the custard so it prevents a skin forming.
For the Vienna almond and nougat cream, whip the cream with the vanilla and icing sugar mixture until thick peaks are formed. Fold through the chopped Vienna almond and nougat.
For the Chocolate Sauce, heat the cream in saucepan, until it just starts to bubble. Pour the cream over the chopped chocolate. Add the Kahlua or other alcohol at this point, if using. Whisk or stir until smooth. This is best made just before serving.
Cut the sponge base to fit the serving bowl. Alternatively, cut 5cm diameter rounds from the cake (it may need to be cut in half depending on how tall the sponge is). Cut some acetate or projector film into 8-10cm high and approx 17cm wide (or enough to fit around the sponge/5cm cutting circles). Make the acetate into cylinders around the sponge or 5cm rounds and hold in place with sticky tape, with the sponge at the bottom of the cylinder.
If desired, you can brush the sponge with any liqueur you like.
Next, pour the custard on top of the sponge, smooth the top and place in the fridge for 30 minutes. Place any individual portions in the freezer and set until the top of the custard is firm.
Place the cut strawberries around the edge of the glass dish or acetate strips and the remaining ones in the middle.
Cover with Vienna almond, nougat cream. Smooth the top and place in the fridge to set for a few hours before serving. For individual portions, place back in the freezer (otherwise the acetate won’t come off easily).
To serve: Remove acetate from any individual trifles. Place pistachio macarons on top of the trifle and serve with the chocolate sauce in a pourer.
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