Efrat's Notebook

Chocolate, Strawberry and Whipped Cream Trifle Draft

Trifle in individual cups, with cocoa sponge crumbs, brandy-soaked strawberries, whipped chocolate ganache and whipped cream. I make it a few hours ahead so the flavors settle in the fridge.

  • Prep1 hr
  • Cook10 min
  • Rest4 hr
  • Total5 hr 10 min
  • Makes8–9 individual cups
  • KashrutDairy

What you need

Amount:×1

Brandy strawberries

Cocoa sponge

Chocolate layer

Whipped cream layer

To decorate

How I make it

Brandy strawberries

  1. Dice the strawberries small (not too small) and put them in a medium bowl.

  2. Add the sugar and brandy, stir well and refrigerate for 3-4 hours, until the strawberries start to release some juice.

Cocoa sponge

  1. Preheat the oven to 340°F (170°C).

  2. In a stand mixer with the whisk, beat the eggs, salt and sugar until very fluffy and airy.

  3. Add the cornstarch, cocoa and baking powder and fold gently until even.

  4. Spread the batter in a parchment-lined baking pan with an offset spatula and bake for 6-7 minutes, until springy to the touch.

  5. Cool completely, then grind to crumbs in a food processor with the steel blade. Set the crumbs aside until assembly.

Chocolate layer

  1. In a small pot, bring the 1 cup (250 ml) of cream just to a boil.

  2. Pour the cream over the chopped chocolate, wait about a minute, then whisk into a smooth, glossy ganache.

  3. Chill for 2-3 hours, until completely cold.

  4. Put the cold ganache and the remaining cream in a stand mixer with the whisk and beat until light and airy. Don't overbeat, or the cream will break.

  5. Transfer to a piping bag with a plain tip.

Whipped cream layer

  1. In a stand mixer with the whisk, beat the cream, powdered sugar and vanilla to firm peaks.

  2. Transfer to a piping bag with a star tip.

Assembly

  1. Put a spoonful or two of sponge crumbs in the bottom of each cup and top with a spoonful of strawberries and their juice.

  2. Pipe a not-too-thick layer of whipped ganache on top, then another spoonful or two of crumbs.

  3. Add another spoonful of strawberries with their juice and pipe the whipped cream on top.

  4. Grate a little bittersweet chocolate over the top, garnish with a halved strawberry and serve.

What I've learned

  • I add the chocolate and strawberry garnish right before serving.
  • The trifle tastes best after a few hours in the fridge, once the flavors settle.
  • If you don't like strawberries, use mixed berries, fresh or frozen and thawed.
  • I used fairly large cups, about 7 fl oz (200 ml) each, but small glasses give you many more trifles. One large trifle bowl works too.
  • Well covered, the trifle keeps in the fridge for up to three days.
  • The dessert can suit people with celiac disease if you make sure the brandy is gluten-free.

Source: ChefEf (chefef.com)