Delicious UK - (11)November 2020

78 deliciousmagazine.co.uk

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Prep-ahead
wow-factor
desserts

20 -MINUTE

THEBEAUTIFULPUDDING

Baileys and Tia Maria

chocolatetiramisutrifle

SERVES 6-8. HANDS-ON TIME 20 MIN,

PLUS CHILLING

MAKE

AHEAD

Make the trifle up to the end

of step 4 up to a day ahead,

then cover and chill. Top

with the cream, brownies and grated

white chocolate just before ser ving.

Cover and chill any leftovers.

FOOD

TEAM’S

TIPS

Lightly whisk leftover egg

whites with a little salt or

sugar, then store in a sealed

container for up to 3 months. Defrost

to use in other recipes. Please note:

the trifle contains raw egg.

• 100g white chocolate, plus
  extra grated to decorate


• 2 tbsp whole milk


• 500g tub mascarpone


• 60g caster sugar


• 2 medium free-range egg yolks
  (see tips)


• 50ml Baileys or other Irish
  cream liqueur


• 125ml espresso coffee (or strong
  instant coffee, if you like)


• Good splash Tia Maria or other
  coffee liqueur
  
  
  • 175g pack trifle sponges
  
  
  • 200g pack chocolate brownies
    or mini rolls (we used M&S Milk,
    White & Dark Chocolate Brownies)
    
    
    • or use homemade brownies:
      search deliciousmagazine.co.uk
    
    
    
    
  
  
  • 1 tsp cocoa powder for dusting
  
  
  • 300ml double cream
  
  
  • Edible silver balls or edible glitter
    to decorate (optional)
  
  
  
  

YOU’LL ALSO NEED...

• 20cm trifle bowl or dish

1 Put the white chocolate and milk

in a heatproof glass bowl set over

a pan of barely simmering water

(make sure the bowl doesn’t touch

the water) and stir occasionally until

melted and smooth. Take the bowl

off the pan and leave to cool to room

temperature – about 5-10 minutes.

2 In a mixing bowl, use a balloon

whisk to mix the mascarpone with

the caster sugar, egg yolks and

Baileys. Once combined, gently mix

in the cooled melted white chocolate.

3 Put the coffee and Tia Maria in

another bowl. Dip the trifle sponges

in the coffee mixture, then put

enough fingers in a single layer

to cover the base of your trifle dish

(about 8, depending on the size of

your dish). Break up 2 brownies and

sprinkle over the top of the sponges,

then spoon the mascarpone mixture

on top and smooth over the surface.

4 Dip more of the trifle sponges in

the remaining coffee mixture, then

arrange in a neat pattern on the top

(you may not need all the sponges).

Dust with the cocoa, then chill until

ready to serve (see Make Ahead).

5 Just before serving, whip the

double cream in a bowl with

a balloon whisk to reach soft,

billowing peaks (they should just

fall over when you remove the whisk

• you don’t want it to be too stiff),
  then spoon on top of the sponges.
  Cut the remaining brownies into
  quarters, then arrange on top,
  sprinkling over any crumbs. Grate
  some white chocolate over the top,
  then decorate further with silver
  balls or glitter, if you like.
  PER SERVING (FOR 8) 771kcals,
  59.6g fat (36.4g saturated), 8.1g
  protein, 47.4g carbs (38.8g sugars),
  0.4g salt, 1.8g fibre
  For more ways to use Tia Maria or
  other coffee liqueur, see p116

What do you get if you cross tiramisu with chocolate trifle? Make this gloriously

decadent but (shh!) easy dessert and you’ll find out. Leftovers probably won’t be an

issue but if there are any, they’ll happily sit in the fridge – trifle for breakfast, anyone?

RECIPE JEN BEDLOE PHOTOGRAPH TOBY SCOTT FOOD ST YLING SOPHIE AUSTEN-SMITH STYLING VICTORIA ELDRIDGE

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