LOCATION: Recipes >> Trifle Recipes >> Snowy Mountain Pudding Trifle
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Snowy Mountain Pudding Trifle
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Snowy Mountain Pudding Trifle
7 1/16 ounces bar Cadbury's Bournville chocolate
3 tablespoons brandy, (3-4)
12 trifle sponges or 250g sponge cake
2 eggs, separated
1/4 cup caster sugar
1 7/8 cups double cream
1/4 cup single cream
Warm the chocolate carefully between your hands for a few moments,
then shave off enough curls for garnish. Set these aside in a cool
place.
Break up the remaining chocolate and melt it slowly with the brandy.
Split all the trifle sponges neatly in half. Use some to line the
basin, with the cut sides of the sponges towards the outside. Cut
further pieces of cake to fit the gaps and ensure the basin is
completely lined. Whisk the egg yolks and sugar together and fold
in the cooled, melted chocolate. Whip half the double cream, then
whisk egg whites until stiff and fold both into the chocolate
mixture. Cover the cake at the base of the bowl with the mixture,
then arrange a layer of cake on top. Continue until all the
ingredients are used, ending with a cake layer. Cover the bowl with
a plate, weight it down and leave overnight. Turn the pudding out
onto an attractive serving plate. Whip the remaining double cream
with the single, then spread it in ripples over the pudding. Decorate
the top of the pudding with the chocolate curls. Keep cool until
required.
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