Trifle. Trifle to me was always this weird English dessert that seemed
to be made up of whatever you happened to find in your pantry and fridge
(cream/custard, cookies/old cake, booze, fruit, nuts/almonds).
Layer the stuff in a big bowl, and voilá: Strangeness.
But then chocolate themed trifles started showing up
in my google searches for yumminess, and I was intrigued.
Now, I'm off for three days, I plan a delicious meal
- and of course my camera is at the store...
So, this is an image from one of the websites that inspired my dessert yesterday,
and you can click it to get a different chocolate trifle recipe.
My end result looked a lot like this but I made up my own recipe,
inspired by what was at hand at the grocery store :)
Triple chocolate trifle with marshmallow cream
preparation 1 hour, yields 6 servings
1. Make half a batch of your favorite brownie/ kladdkake recipe
and make sure it's a little underdone. I make mine with some espresso.
Let it cool completely, put in the fridge if necessary.
2. Buy or whip up 2 or 3 servings of chocolate pudding.
(Pudding is to be preferred over mousse because it's firmer,
especially if you are making a big bowl with many layers.)
I used a mix that just needed some milk and 15 min in the fridge.
3. Melt 6-8 marshmallows in the microwave (15 seconds will do!).
Mix in some water and 1 tsp vanilla powder/extract. Marshmallows turn
surprisingly firm when they cool down, so start with 2 tablespoons of water,
then check the melt every few minutes and add water accordingly.
4. Whip up 2 dl/ 1 cup of cream softly and add 1 tsp sugar.
Mix with marshmallow melt when cool.
5. Finely chop up some chocolate covered hard caramel candy.
I used Daim (which I think is like 'Skor' in the States),
for a perfect crunchy consistency.
6. In one big glass bowl or in 6 glasses, layer the ingredients
(preferably according to weight - cake at the bottom, cream mix on top).
Finish off with sprinkled chocolate caramel crunch, and maybe some chocolate sauce.
Store in fridge until 30-45 minutes before eating.
This dessert will keep for at least 24 h in fridge, but is best when served fresh.