Triple Caramel Trifle

Here’s a makeover of a classic British dessert, with chocolate and caramel in the lead roles. It’s very easy to make – it’s extremely rewarding in taste and texture. And all components can be made beforehand for quick and easy assembly and serving.

In case your guests prefer: you can soak part of the sponge in alchol such as rum (which makes a great fit in this dessert).

Recipe

Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Power 80 Sponge

Ingredients Preparation
  • 314g
    Power 80
  • 121g
    butter

Melt together. 

  • 226g
    egg yolks
  • 137g
    sugar

Beat until light.

Add to ganache.    

  • 266g
    egg whites
  • 137g
    Sugar

Beat into meringue.

Fold into previous mixture.

Weigh off 1200 g of the sponge batter for 1 tray 40 cm x 60 cm.

Spread onto a baking tray lined with Silpat baking sheet.

Bake for 12 mins. at 170°C.   

Whipped Gold Ganache

Ingredients Preparation
  • 833g
    cream 35% fat
  • 77g
    trimoline
  • 3g
    vanilla bean

Heat together (to 85°C).

Leave to infuse for a few minutes.

  • 154g
    Gold
  • 9g
    gelatine mass

Mix and pour over the previous mixture. Emulsify well. 

  • 123g
    cream 35% fat

Add and mix again.

Leave to cool in the fridge.

Whip the ganache before use until light and fluffy and bring into a piping bag.   

Finishing and presentation

Ingredients Preparation
  • As needed
    Caramel
  • As needed
    fleur de sel

Use glass cups to serve: alternate layers of Power 80 sponge, caramel and whipped gold ganache.

Finally drizzle caramel on top and finish with salted caramel Crispearls™.

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