I have seen so many trifle recipes around and wanted to make one myself too.
I wanted mine to be different,
Not like one you would have seen before,
And I wanted it to be a ‘Show Stopper!’
Oh yes and not forgetting,
Tasty, Tasty, Tasty (“,)
I got to work brain storming ideas and knew straight away I didn’t want any kind of cake or sponge fingers in my trifle what so ever. I hate it. It’s all sloppy and slushy it’s urgh….
Also I didn’t want any jelly either.
I find the ones you buy all rubbery and nasty and so it’s a no. I know if I make the jelly from scratch I could get it tasting beautiful but I think creamy things and jelly don’t work too well coz the cream is too over powering and the jelly ruins the cream and I’m a cream girl all the way (“,)
Here’s how I came up with this deliciousness….
I dissected the traditional trifle scrapped the sloshy cake and rubbery jelly but chose to keep the cream and custard,
Coz you know I loves me some cream, any kinda cream,
I’m there 1st in line for the creamy cream (“,)
I decided to use my velvety custard to fill some light crispy airy profiteroles for a crisp and smooth element,
They are then drizzled with melted dark chocolate coz you know profiteroles and dark chocolate are a perfect match, plus the bitterness of the dark chocolate cuts through the creaminess making it less rich.
But if you are a cream lover you know the amount of crème patissiere in the profiteroles is not enough to satisfy!
Well my cream cravings anyway (“,) so I added a few layers of double cream for the profiteroles to nestle into.
So far we have a few creamy elements, and a little crispness from the profiteroles, but once they are filled with custard and covered with cream they loose a little crunch so I still need something crunchy and something salty to make this desert satisfy all our taste buds,
So I added a ginormous, golden, crown in the form of…..
To give our trifle the WOW! factor as well as the much needed crunch.
And for the saltiness what better than some salted caramel?
Especially MY salted caramel!
It’s ooey gooey, sweet and salty, and…… perfectly sticky (“,)
Perfect enough to capture and hold onto sprinkles of buttery, flaky shortbread biscuits.
So now with every scoop of silky caramel you’ll also get little nuggets of melt in your mouth shortbread.
MMMM…. MMMM…. MMMM….
Sounds good init?
Wait until you watch the video below and see it being created with my tips and tricks showing you how to make it even more irresistable.
Better still, wait until you make it and give it a taste (“,)
Trust me you are going to be salivating,
All your taste buds will be awakened and you will come to the realisation that everything you eat should be balanced with all the taste buds in mind and the way you eat will be changed (“,)
- 1 batch of my profiteroles
- 2 lots of my crème patissire
- 1 batch of my shortbread biscuits cruched
- 1 batch of my salted caramel
- 1 batch of my honeycomb
- 1000ml double cream, whipped
- 100ml dark chocolate melted
- Prep all your ingredients
- Fill your profiteroles with crème patissiere
- Drizzle the outside of your bowl with your salted caramel to create drips to make your trifle more indulgent
- Drizzle the inside of your bowl with salted caramel making sure to get it down the sides and base
- Sprinkle your shortbread over the caramel
- Add a layer of whipped cream
- Drizzle some salted caramel
- Sprinkle over some shortbread
- Add a layer of profiteroles
- Drizzle over with melted dark chocolate
- Add a layer of whipped cream and repeat the layers ending with a layer of cream and a drizzle of caramel
- Break your honeycomb into different sizes and heights and add it to the top to create your trifles crown
- Then dig in (",)
You can also make smaller individual portions just follow the same process of layering (“,)
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