Brandy mocha trifle
Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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This trifle is very quick, easy and elegant and is guaranteed to ring anyone's chocolate chimes. I usually make it in individual portions in six glass tumblers (capacity 250 ml, 9 fl oz). It looks pretty and can be served without disintegration, but it can be made in a large bowl if you prefer. It's rather alcoholic, so you may need to warn drivers (or invite them to stay!).
the sponge layer
- 3 level tablespoons light muscovado or demerara sugar
- 200 ml (7 fl oz) hot strong black coffee, preferably espresso
- 5 tablespoons brandy
- 12 or more Savoiardi biscuits (or trifle sponge fingers)
the chocolate layer
- 200 ml (7 fl oz) double cream
- 300 ml (10½ fl oz) milk
- 4 level tablespoons cornflour
- 70 g (2½ oz) caster sugar
- 1 teaspoon natural vanilla extract
- 1 egg yolk, lightly beaten
- 200 g (7 oz) dark chocolate (70% cocoa solids), broken into small pieces
- 4 tablespoons brandy
- 120 ml (4 fl oz) whipping cream
- 125 g (4 oz) assorted chocolate-covered coffee beans to decorate (there'll be some left over – what a shame)
the sponge layer
Dissolve the brown sugar in the hot coffee, then stir in the brandy.
Put two Savoiardi in the bottom of each glass, broken up to fit, or arrange them in the bottom of your serving dish. If you make one large trifle you will probably need more than twelve.
Share out the brandy-flavoured coffee between the glasses, making sure the Savoiardi are saturated.
Put three or four chocolate-covered coffee beans in each glass on top of the sponge layer, positioned so they're visible through the side of the glass, but make sure you leave enough to decorate the tops (three per portion – one each of white, dark and milk chocolate).
the chocolate layer
Mix together the double cream and milk. Put the cornflour into a large heat-proof jug and pour on a little of the cold cream and milk mixture, just enough to mix to a paste. Stir it thoroughly to remove lumps.
Now heat the remaining cream and milk to boiling point and pour onto the cornflour, in increments, stirring as you do so. The mixture will thicken immediately. Pour it back into the pan and simmer, stirring, for at least 5 minutes to cook the cornflour, then stir in the caster sugar and vanilla extract.
Pour a little of the hot sauce onto the beaten egg yolk, stirring as you do so, then pour it back into the pan, still stirring. Keep the heat very gentle so as not to scramble the egg, and cook, stirring, for another couple of minutes.
Now take the pan off the heat and add the chocolate. Stir furiously until the chocolate has melted and the sauce is smooth and glossy, and then add the brandy.
Share out the warm chocolate sauce between the glasses, or pour it over the soaked Savoiardi in the large serving bowl. Clean up the glasses if necessary, with a damp cloth.
Chill thoroughly, and top with a little pile of softly-whipped cream just before serving. Decorate with three chocolate-covered coffee beans per portion, arranged like tiny birds' eggs in a nest on the cream.
SERVES 6
Recipe copyright © 2001 Catherine Mason | other sample recipes