Chocolate, cream and mascarpone trifle

Date novembre 30, 2009

I studied them for a long time. Flourless cupcakes with dark chocolate, coconut and almond meal. I mixed them with care, getting into raptures because of their intriguing flavours. I decided not to use cake cases, to exalt their dark brown chocolate colour. I watched them rising into the oven, proud to see how they were growing so self confident, I was desperately in love with each and every wrinkle they had on their wonderful crisp surface. I removed them from the oven with a satisfied smile, sure that the next day they would have been a wonderful birthday present for my friend Fede.

Poor thing! Can you single out which was my huge mistake? How could I not have tought at that small detail?! and it wasn’t the first time I was making cupcakes! Cake cases!! Never forget cake cases! The day after cupcakes were firmly in love with the mould, they didn’t want to leave it, not for all the for all the tea in China! I had just crumbles in my hand… small, delicious, chocolate crumbles!

Luckly I decided to use my crumbles to make a superb trifle, following Nigella’s style! Add, add add! Add soft and delicous things and you’ll have a scrumptious trifle!

Ingredients:

  • chocolate muffin, chocolate sponge cake, chocolate cupcakes, whatsoever thing made with chocolate, as long as it is soft and crumbly
  • whipping cream (I used 250 ml of cream, enough to make two large bowl of trifle)
  • mascarpone cheese, a creamy and mild cheese (same quantity as cream)
  • icing sugar
  • dark chocolate flakes

Soften mascarpone cheese whipping it with an electric beater. Whip cream until it forms soft but firm peaks and add one or two tablespoons of icing sugar: don’t exaggerate with sugar, as your chocolate crumbles are already sweet! Fold in icing cream into mascarpone cheese, mixing lightly.

Make layers of chocolate crumbles and soft cream in a bowl, alternating brown and white layers until you finish all the ingredients. End up with a generous spread of mascarpone cream and sprinkle with dark chocolate flakes.

Keep in fridge for a few hours, giving time to layers to set firm.

SOOOO DELICIOUS! Chocolate, cream and mascarpone remind me of childhood, they mingle together in an amazing way. It has been ages since the last time I have eaten a dessert so delicious and simple.

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2 Responses to “Chocolate, cream and mascarpone trifle”

  1. Sunita said:

    Gosh Juls, this sounds even better than the cupcakes and so decadent; very tempting for a chocolate lover like me :-)

    Btw, next time, you need to hop on to that plane from Italy :-)

    [Rispondi]

  2. Daniel Antal said:

    It’s actually a cool and helpful piece of info. I am glad that you shared this helpful info with us. Please keep us informed like this. Thanks for sharing.

    [Rispondi]

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