Tiramisu Chocolate Pudding Trifle with Chocolate Roses

March 21, 2018

 

 

So its mother’s day eve, and I’m wondering what to make for dessert. I’ve got my parents, brother and 3 other family members coming round for a barbecue (yes us Greeks have barbecues in March because that’s how we roll).  My brother being quite fussy, only eats chocolate based desserts.  So i pondered.  Hmm... chocolate. Chocolate pudding?  Nah too plain.  I really wanted to make a tiramisu as I know the hubs loves cold creamy desserts.  Tiramisu.  Chocolate.  Tiramisu and Chocolate.  Tiramisu Chocolate Pudding TRIFLE! What a eureka moment! Who doesn’t love coffee and chocolate right?  And together- a match made in heaven.  Cue the hallelujah choir music.  The best thing about this recipe, it tastes even better the next day once the flavours get to know each other. In fact, I insist on letting it sit in the fridge for 12-24 hours prior to scoffing.  This dessert comes with a warning. Highly, I repeat, HIGHLY moreish.  I shall not be to blame if you overindulge so make sure there’s enough people to share it with, or else you are in danger of devouring most of it on your own. Trust me I know.  Ahem.

 

Serves 12-15

Prep Time: 2 hours (including cooling)

Total time: 6 hours - overnight (overnight chilling is highly recommended)

Effort: 2/5

 

For the Chocolate Roses :

75g white baking chocolate (broken into squares)

30g golden syrup

75g milk baking chocolate

30g golden syrup

 

For the Chocolate Pudding:

40g cocoa powder

Pinch of salt

500ml milk (i used full fat for extra creaminess but you can use what  you like)

125ml single cream

3 tbsp cornflour

3 tbsp granulated sugar

200g milk chocolate broken into pieces

1 tsp vanilla extract

 

For the Mascarpone Layers:

500g mascarpone

3 tbsp granulated sugar

300ml cold whipping cream

60g icing sugar

1 tsp vanilla extract

 

For the Soaked Ladyfinger Layers:

36 ladyfingers snapped in half (i used balocco savoiardi as they are sturdy and a good size).

5 tbsp espresso powder (or use regular instant coffee)

5 tbsp sugar

350ml hot water

75ml marsala/kahlua/amaretto liqueur (i opted for amaretto as i love almond)

 

For the Chantilly Cream Top Layer:

300ml whipping cream

60g icing sugar

1 tsp vanilla extract

Cocoa for dusting

 

Method:

  1. Begin by making the chocolate roses.  Microwave the white chocolate on medium power in blasts of 30 seconds, stirring well each time, till melted.  Pour in golden syrup and stir well.  You’ll notice the mixture begins to solidify almost instantly.  Pour onto some cut cling film and flatten the paste to about a cm thick. Wrap it and leave to one side to solidify. Repeat with the milk chocolate.

  2. Make the chocolate pudding.  In a medium bowl, whisk together cocoa, sugar and salt.  In another medium bowl, whisk together corn flour and single cream.  In a medium saucepan over a medium heat, warm up the milk till it nearly reaches boiling point.  Remove from the heat and pour half of the milk into the cream mixture, whisking as you go.  To this, add the dry ingredients and whisk well.  Once combined, pour the mixture back into the saucepan with the milk and whisk constantly over a medium heat for around a minute.  Once this is thick and bubbly, take off the heat and chuck in the chocolate pieces and vanilla.  Stir until melted and smooth.  Pour into a bowl and cover the hot pudding with cling film to prevent a skin from forming. Chill for around an hour till it’s at least room temperature.

  3. Whilst the pudding chills, check on the modelling chocolate.  By now it should be hardened and ready for use!  Roll out the chocolate (use icing sugar for the white chocolate and cocoa for the milk chocolate to prevent sticking) to about 2mm thickness and using a fondant rose cutter (you can get one from amazon or ebay for peanuts), begin to cut out the shapes.  Place the shape on a foam pad and use a fondant ball tool to thin out the edges of the petals.  This will make the roses look more delicate and life-like.  Dip a brush into some edible glue and paint a line, just above half way, going across the fondant shape.  Fold it in half and reapply glue across the base.  Starting from the edge, roll tightly (this will be the bud of the rose) and keep rolling whilst opening the petals as you go.  Take a second prepared shape and continue where you left off on the rose, rolling it around and opening the petals.  The more you add on, the bigger the rose.   I made 4 different sizes of each colour but feel free to do your own experimenting! Place on foam and allow to harden.

  4. Make the mascarpone filling.  Combine the mascarpone and granulated sugar taking care not to over mix (you don’t want the mascarpone to thin out).  In another bowl, combine whipping cream, vanilla extract and icing sugar and whip till stiff peaks form.  Gently fold into the mascarpone and place in the fridge till ready to use.

  5. Assemble the trifle. Combine the espresso, sugar, hot water and booze of choice.  Submerge the ladyfingers (no longer than a full second, no soggy fingers please) and place into the base of a trifle dish.  Continue till you cover the base.   Spoon or pipe a layer of mascarpone filling on top of the ladyfingers, then top with a layer of cooled chocolate pudding.  Repeat the layers again till the trifle almost reaches the top of the dish.

  6. Make the Chantilly cream.  Combine the whipping cream, vanilla and icing sugar and whip till stiff peaks form. Spoon over the top layer and using an offset spatula, smooth it down to get it nice and level.

  7. Dust over the cocoa till well covered and place the roses on top.

  8. Enjoy!

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