Name: Chocolate Strawberry Trifle
Prep time: 240 min
Cook time: 20 min
Total time: 320 min
Ingredients: 100 g broken up White chocolate; 300 g sliced Strawberries; as needed shaved, to garnish Dark chocolate; 80 g Sugar; 80 g Cocoa powder; 900 g Milk; 1 pinch Pink himalayan salt flakes; 1 tablespoon Vanilla bean paste; 3 teaspoons Gelatine; 350 g Single cream; 3 Egg yolk; 4 teaspoons Vanilla bean paste; 200 ml Hot coffee; 10 Sponge fingers; 500 g Mascarpone cheese

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Chocolate Strawberry Trifle

Tenina Holder

Posted June 2, 2020 (Last updated January 12, 2022)

Serves

Total Time

5hrs 20mins

Calories

389

This beautiful dessert will be the centrepiece of any table! Perfect for a special occasion and of course Christmas. Be prepared to make it again.

Make sure you have enough room in your fridge to place a 3.5L ...

Ingredients

White chocolate100 gbroken up
Strawberries300 gsliced
Dark chocolateas neededshaved, to garnish
Sugar80 g
Cocoa powder80 g
Milk900 g
Pink himalayan salt flakes1 pinch
Vanilla bean paste1 tablespoon
Gelatine3 teaspoons
Single cream350 g
Egg yolk3
Vanilla bean paste4 teaspoons
Hot coffee200 ml
Sponge fingers10
Mascarpone cheese500 g

Method

1. Make the jelly: Add sugar, cocoa powder, milk, pink Himalayan salt flakes and vanilla bean paste to the TM5 bowl
2. Cook for 5 min, 90°C, speed 3
3. Then add gelatine to the TM5 bowl
4. Blend with MC in place 1 min, speed 6
5. Pour carefully into trifle bowl so that you have a nice clean edge
6. Cool slightly before transferring to the fridge until set
7. Make the White Chocolate Custard: add white chocolate, milk, single cream, egg yolk and vanilla bean paste to the TM5 bowl
8. Cook for 8 min, 80°C, speed 4
9. Cook for 3 min, 90°C, speed 4
10. Cool almost completely. Stir occasionally with a spoon to prevent a skin forming
11. Add hot coffee to a clean heatproof bowl
12. Dip the sponge fingers into the brewed Crio Brü or coffee and place on top of the jelly
13. Layer few strawberries and fill in the gaps
14. Pour custard on top of all this and allow to set in the fridge
15. When the custard has set, repeat the sponge fingers and strawberry layer
16. Clean TM5 bowl
17. Add mascarpone cheese, single cream and vanilla bean paste to the TM5 bowl
18. Whip 5-10 sec/ Butterfly/speed 4 or until you have stiff peaks
19. Spread on top of the trifle
20. Refrigerate for several hours to allow flavours to develop
21. Decorate with sliced strawberries and chocolate shavings just prior to serving

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