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Inside-out trifle
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Prep Time:
420 minutes
Cook Time:
5 minutes
Total Time:
425 minutes
Impress with a festive Christmas trifle topped with chocolate hazelnut sauce. Kid-friendly option available without liqueur.
Ingredients:
  • 400g Chocolate Sponge Roll*, cut into 1cm-thick slices
  • 80ml frangelico
  • 500ml vanilla ice-cream, softened
  • 125g fresh raspberries
  • 35g pistachio
  • 1L chocolate ice-cream, softened
  • 35g hazelnuts
  • 40g Europe Summer Roll, chopped
  • 100g dark chocolate, coarsely chopped
  • 125ml thickened cream
  • 110g hazelnuts
  • 20.00 ml Frangelico liqueur (optional)
Instructions:
  • Prepare the pudding basin by greasing and lining it with plastic wrap, leaving some overhang. Layer two-thirds of the sponge roll in the basin. Optionally brush with Frangelico and freeze for 15 minutes.
  • In a medium bowl, combine vanilla ice cream, raspberries, and pistachios. Use a metal spoon to gently mix the ingredients. Spoon the mixture into the prepared basin, pressing it up the sides to create a 3cm-thick shell. Freeze for 30 minutes or until firm.
  • Combine chocolate ice cream, hazelnuts, and summer roll in a bowl, gently folding with a metal spoon. Spoon the mixture into the vanilla ice cream shell, smoothing the surface. Layer remaining sponge roll over the ice cream to cover. Wrap with plastic wrap and freeze for 6 hours or until firm.
  • Prepare the hazelnut-chocolate sauce while the trifle is freezing. In a saucepan over low heat, combine the chocolate, cream, choc-hazelnut spread, and Frangelico (if using). Cook and stir for 5 minutes until the chocolate has melted and the mixture is smooth.
  • Invert the trifle onto a serving platter, discarding the plastic wrap, and generously drizzle with the hazelnut-chocolate sauce.

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