Chocolate Trifle with Ladyfingers
INGREDIENTS
Chocolate Base
200 g Treviso ladyfinger biscuits
½ cup chocolate syrup or strong brewed coffee
Optional: 1–2 tbsp chocolate liqueur
Chocolate Custard
- 2 cups full-fat milk
- 3 tbsp custard powder or cornflour
- 3 tbsp premium cocoa powder, sifted
- 3–4 tbsp sugar (to taste)
- 1 tsp pure vanilla extract
Cocoa Whipped Cream
- 1 cup fresh cream, well chilled
- 2 tbsp powdered sugar
- 1 tsp cocoa powder
- ½ tsp vanilla extract
Garnish
- Dark chocolate shavings or curls
- Cocoa powder, for dusting
- Fresh berries (optional)
RECIPE PROCEDURE
1. Gently heat 1½ cups of milk in a saucepan. In a separate bowl, whisk the custard powder and cocoa powder with the remaining cold milk until smooth and lump-free.
Add sugar to the warm milk, then slowly incorporate the cocoa mixture, stirring continuously. Cook over low heat until the custard thickens to a rich, velvety consistency.
Remove from heat, stir in vanilla extract, and cover with cling film touching the surface to prevent skin formation. Allow to cool completely.
2. In a chilled bowl, whip the fresh cream with powdered sugar, cocoa powder, and vanilla extract until soft peaks form. Refrigerate until ready to assemble.
3. Quickly dip each ladyfinger into the chocolate syrup, coffee, or liqueur mixture—just enough to moisten without oversoaking. Arrange a single layer at the base of a clear trifle bowl or individual dessert glasses.
4. Layer the dessert as follows:
- A base of cocoa-soaked ladyfingers
- A generous layer of chocolate custard
- A light layer of cocoa whipped cream
Repeat the layers until the bowl is filled, finishing with whipped cream. Garnish with chocolate shavings, a light dusting of cocoa, and fresh berries if desired.
5. Cover and refrigerate for 2–4 hours to allow the flavours to meld beautifully. Serve chilled for the perfect texture and depth of flavour.
ENJOY!
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