Sea Salt Chocolate Tiramisu Trifle•
Posted on December 29 2020
Sea Salt Chocolate Tiramisu Trifle
Recipe by Lindsey Wynne adapted from Edd Kimber
Decadent sea salt chocolate, espresso soaked chocolate sponge cake, Irish Liqueur, fresh whipped cream finished with even more chocolate. The perfect slice of indulgence to end off 2020 festive season. Chocolate and Love's Tiramisu dessert pairs perfect with an espresso or glass of red wine. Enjoy!
500ml whole milk
200g caster sugar
1 tsp vanilla essence
3 large eggs
40g butter biscuits, crushed
100g Sea Salt 55% Chocolate and Love
50g chopped and 50g shaved, to serve
75g cream cheese
50ml Irish cream liqueur
2 layers of chocolate sponge cake (homemade or shop-bought)
100ml strong hot coffee
3 tbsp Amaretto
385g icing sugar
165g cream cheese
2 tbsp Soft light brown sugar
2 tsp Instant espresso powder
450ml Double cream
CREAM CHEESE FROSTING
ESPRESSO WHIPPED CREAM
Put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and whisk until the chocolate has melted. To the second, add the cream cheese and Irish liqueur, whisking until evenly combined. Press a sheet of cling wrap onto the surface of the custards to stop skins forming and chill for a few hours.
In a bowl combine the butter, icing sugar and cream cheese and beat until smooth and fluffy.
Place the first layer of sponge cake into your trifle bowl. Mix the hot coffee and the amaretto. Pour evenly over the sponge cake. Spread the cream cheese frosting evenly. Add the second sponge cake layer. Spread the creamy custard on top of the sponge cake, followed by the chocolate custard and then a layer of crushed butter biscuits. Chill for a few hours or overnight.
When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.
Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.