Neapolitan Trifle

Details

10-12 serves

2 hours

Notes

Indulge in a decadent twist on a classic, with this Neapolitan-inspired trifle!

Layers of creamy vanilla pannacotta, rich chocolate sponge, and sweet strawberry puree – come together in a dessert that’s as fun as it is delicious.

The perfect treat that can be dressed up for any occasion!

Note: this recipe requires overnight refrigeration.

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Ingredients

	vanilla pannacotta
400g	Double Cream
8g	gelatine leaves
350ml	thickened cream
300ml	milk
160g	caster sugar
1	vanilla bean, halved and seeds scraped
	strawberry & white chocolate cream
250g	Double Cream
250g	strawberry puree
300ml	milk
6g	gelatine
3	egg yolks
50g	caster sugar
300g	white chocolate, finely chopped
	chocolate sponge
225g	self raising flour
1 tsp	baking powder
225g	caster sugar
225g	unsalted butter, softened
4	large eggs
50g	cocoa powder
	for topping
350g	Double Cream
50g	caster sugar
	strawberry, vanilla & chocolate wafer biscuits
	strawberry, vanilla & chocolate mini ice-cream cones
	pink and white marshmallows

Preparation

1	For the vanilla pannacotta, soak gelatine leaves in cold water until softened. Place thickened cream, milk, sugar and vanilla seeds into a medium saucepan and bring to a simmer. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve. Remove from the heat and stir through the double cream. Pour the mixture into a 20cm trifle dish. Cover and refrigerate overnight to set.
2	For the strawberry and white chocolate cream, soak gelatine leaves in cold water until softened.
3	Bring the milk to the boil in a medium saucepan.
4	Whisk egg yolks and sugar in a medium bowl, pour over the hot milk, whisking continuously.
5	Pour the mix back into the saucepan and simmer until thickened.
6	Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve.
7	Place the white chocolate into a large bowl and pour over the hot mixture, whisking until smooth.
8	Add strawberry puree and whisk to combine.
9	Place into a container, cover the surface of the cream with clingfilm and refrigerate overnight to set.
10	For the chocolate sponge, preheat oven to 160°C and grease a 22cm cake tin.
11	Place all the ingredients into the bowl of a stand mixer and beat for two minutes or until smooth.
12	Pour the batter into the prepared tin and bake for 30 minutes or until cooked through. Set aside for 10 minutes then turn out on to a wire rack to cool. Wrap well in clingfilm.
13	To assemble the following day, trim the sponge to fit snugly on top of the pannacotta.
14	Place the strawberry and white chocolate cream into a large bowl, whisk until smooth, spoon over the sponge and even out with a spatula.
15	Whisk double cream and sugar to stiff peaks and swirl over the strawberry cream.
16	Garnish with wafer biscuits, ice-cream cones and marshmallows. Serve immediately.