Chocolate Caramel Trifle

by

Tenina Holder

POSTED Fri, June 19, 2020

Serves

6

Total Time

70 MINS

Calories

1904

The simplest things are often the best and we have created something pretty amazing out of a couple of sterling recipes on this site. Enjoy.

recipe-image

    INGREDIENTS


  • Extra virgin olive oil icon
    Extra virgin olive oil

    140 g (about ¾ cup)

  • Water icon
    Water

    400 g (about 1 ¾ cups)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Balsamic vinegar icon
    Balsamic vinegar

    40 g (about 2 ⅜ tablespoons)

  • Baking soda icon
    Baking soda

    1 teaspoon (about 4.65 g)

  • Coconut sugar icon
    Coconut sugar

    300 g (about 1 ½ cups)

  • Bread flour icon
    Bread flour

    500 g (about 4 cups)

  • Cocoa powder icon
    Cocoa powder

    50 g (about ½ cup)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Salted caramel sauce icon
    Salted caramel sauce

    500 g (about 2 cups)

  • Lemon curd icon
    Lemon curd

    600 ml (about 840 g)

  • Mascarpone cheese icon
    Mascarpone cheese

    300 g (about 1 ¼ cups)

  • Single cream icon
    Single cream

    300 g (about 1 ¼ cups)

  • Icing sugar icon
    Icing sugar

    2 teaspoons (about 5.1 g)

  • Mixed berries icon
    Mixed berries

    300 g (about 1 ¾ cups)

  • Mint icon
    Mint

    as needed

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Place a large baking dish filled with water onto the bottom shelf of the oven
  • 3. Add extra virgin olive oil, water, vanilla bean paste, balsamic vinegar, baking soda, coconut sugar, bread flour, cocoa powder and sea salt to the TM5 bowl
  • 4. Fit TM5 bowl to TM5
  • 5. Mix - approx 10 sec, speed 6
  • 6. Scrape down sides of TM5 bowl
  • 7. Transfer content of TM5 bowl to cake tin
  • 8. Add salted caramel sauce to a clean piping bag
  • 9. Pipe lines down the top of the cake
  • 10. Use a spoon or skewer to marble the caramel through the cake
  • 11. Bake until just set - 45 min, 170°C
  • 12. Let cool on round wire rack
  • 13. Cut the cake into chunks and place in the bottom of glasses
  • 14. Divide lemon curd between the clean drinking glasses
  • 15. Add mascarpone cheese, single cream, vanilla bean paste and icing sugar to the TM5 bowl
  • 16. Mix until stiff peaks form - approx 15 sec, speed 4
  • 17. Arrange cream in 6 drinking glasses
  • 18. Top with mixed berries
  • 19. Garnish with mint
  • 20. Serve immediately

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