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Choc-cherry tiramisu trifle recipe
Choc-cherry tiramisu trifle recipe
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Prep Time:
450 minutes
Cook Time:
40 minutes
Total Time:
490 minutes
Indulgent cherry tiramisu trifle layered with espresso-soaked sponge fingers, chocolate brownie, custard, and Baileys-infused mascarpone cream. Topped with spun-toffee for the ultimate Christmas centerpiece.
Ingredients:
  • 2 x 570g packet Baking Mix Cookies & Cream Choc Brownie
  • 2 eggs
  • 250g butter, melted
  • 100g (1⁄2 cup) caster sugar
  • 670g jar pitted morello cherries, drained, 125ml (1⁄2 cup) juice reserved
  • 185ml (3⁄4 cup) espresso, cooled
  • 125ml (1⁄2 cup) Irish Cream liqueur
  • 16 savoiardi (sponge finger biscuits)
  • 375ml (11⁄2 cups) bought thick vanilla custard
  • 100g dark chocolate, finely chopped
  • 250ml (1 cup) thickened cream
  • 250g tub mascarpone
  • 60g (1⁄3 cup) icing sugar mixture
  • 215g (1 cup) caster sugar
  • 3 egg whites, at room temperature
  • Pinch of cream of tartar
  • 155g (3⁄4 cup) caster sugar
  • 3 drops of red gel food colouring
Instructions:
  • Preheat your oven to 170C/150C fan forced. Line the base and sides of two 22cm square cake pans with baking paper for easy removal later.
  • Prepare the brownie mixes according to package instructions, using the eggs and melted butter. Pour the mixture into the pans and bake for 20 minutes, or until a skewer inserted in the center comes out clean. Allow it to cool completely before enjoying.
  • In a saucepan over medium heat, melt and combine the custard and chocolate while stirring. Allow the mixture to cool slightly, then refrigerate for 2-3 hours until thickened.
  • In a saucepan, combine the caster sugar and reserved cherry juice. Cook over low heat, stirring until the sugar dissolves. Increase heat to medium-high, bring to a boil, then simmer for 10 minutes until it reduces to 125ml (1 ⁄2 cup). Let it cool slightly. Stir in the cherries. In a small bowl, mix the espresso and Baileys.
  • In a large bowl, using electric beaters with a whisk attachment, combine cream, mascarpone, icing sugar, and 1 tablespoon of espresso mixture. Whisk until soft peaks form in the mascarpone cream.
  • Place 1 brownie on a clean surface. Flip a 20cm 3.75L (15 cup) straight-sided glass trifle bowl upside down on top of the brownie and gently press to create an indent. Cut out a disc using the indent as a guide and place it in the bottom of the trifle bowl. Cut out 14 stars from the remaining brownie using a 4cm star-shaped pastry cutter, and set aside the leftover offcuts.
  • Spread a generous layer of the mascarpone cream on the brownie disc, ensuring a smooth surface. Stand the brownie stars upright around the inside of the trifle bowl. Add more mascarpone cream into the bowl and use the back of a teaspoon to fill any gaps behind the stars. Create an indent in the mascarpone cream and fill it with the reserved brownie offcuts. Finish by spooning over the rest of the mascarpone cream and smoothing the surface.
  • Take half of the savoiardi and dunk them in the espresso mixture. Place them on top of the mascarpone cream to cover the surface, trimming as needed. Spread two-thirds of the custard over them and smooth it out. Top with 1 1/2 cups of cherry mixture, then dip the rest of the savoiardi in espresso and arrange them on top. Spoon the remaining custard over it. Chill in the fridge for 4 hours until set.
  • In a saucepan, gently dissolve caster sugar in 60ml (1⁄4 cup) water over low heat. Use a wet pastry brush to prevent sugar crystals on the sides. Increase heat to medium and cook without stirring until mixture reaches 115C (soft ball stage). In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Slowly pour the sugar syrup (at 120C - hard ball stage) into the egg whites while beating on low speed. Increase speed to high and continue beating for 10 minutes until thick, glossy, and cooled.
  • To create the spun toffee, heat caster sugar in a frying pan over low heat until it melts and turns light golden. Stir occasionally. Add color, stir to mix evenly, and remove from heat. Let it cool slightly. Place two wooden spoons across a large bowl. Dip two forks into the toffee, press them together for 30 seconds, then pull them apart quickly to form thin strands. Hang the strands between the spoons. Gather warm strands a few at a time, twist them into nests, and place on baking paper.
  • Gently spread the fluffy meringue over the luscious custard. Sprinkle the rest of the cherry mixture on top followed by a drizzle of spun toffee. Enjoy right away for the best experience.

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