Cheat Mini Trifles with Ganache Topping
I love the look of a beautifully decorated trifle, but I've never got the idea of eating it. By the time you scoop it into your plate, it's all mashed and crumbled I just lost my appetite. I just like my food tidy and nice 😀
As I've never made a single trifle in my entire life, and I'm not the most hard working or skilled baker in the world, I can't be bothered to go through the hassle of baking the sponge then making the trifle. So I had this idea of making a cheat version of mini trifles which we can have each pudding straight out of the glass, without the mess.
After a little research through several recipes, here's what I used:
- 1 shop-bought Swiss roll, thinly sliced
- Decaffeinated coffee (instant or freshly brewed is fine), about half a cup
- Half a cup of canned pear in syrup (I used Waitress Essential's), chopped in small cube and save some syrup aside
- 200ml custard sauce (I made mine with Bird's Eye), make this last so that it's less likely to form a skin
- 100ml chocolate sauce (melting 100g cooking chocolate with 50ml milk, there may be some leftovers)
- A handful of blanched almonds, halved and lightly toasted
- In each dessert glass, divide evenly and line the base with the chopped pear, adding 2 teaspoons of the syrup
- Place a slice of the Swiss roll over and lightly press it down
- Pour a few teaspoons of the coffee so that it soaks into the sponge
- Top it with a layer of custard sauce
- Repeat the sponge slice - coffee - custard process till the glass is about 70% full
- Finish off with the chocolate sauce as top layer, evenly spread to make a ganache; then decorated with the toasted almond halves
I believe you can pick your own combination of ingredients and order of layers. After all, it's what you like to eat that matters. And I call mine the cheat mini trifles.
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