Peppermint Crisp Trifle
Peppermint Crisp Trifle
Servings
4-6
servingsPrep time
30
minutesCooking time
30
minutesI decided to give this classic a twist by using home-baked chocolate cake instead of Tennis biscuits in the recipe. I also present it more like a trifle, in individual glasses. Perfect for entertaining! I’m a big fan of Emelia Jackson, winner of Masterchef Australia 2020, and the chocolate cake recipe is hers.
Ingredients
- For the chocolate cake:
1 1/2 cups hot water
250 g unsalted butter
200 g dark chocolate
1/4 cup cocoa powder
2 cups castor sugar
2 eggs, lightly beaten
1 1/2 cups self-raising flour
- For the trifle:
3 Peppermint Crisp chocolate bars (49 g each)
1 can Caramel Treat
500 ml fresh whipping cream
fresh mint sprigs, for decoration
Directions
- Start by baking the cake: Melt together the water, butter and chocolate (I put it in the microwave for short bursts of about 10 seconds, whisking in between). Once melted, whisk in the sugar, eggs and cocoa powder. Allow to cool slightly and whisk in the flour (don’t over-mix). Pour the batter into a big, oven proof dish which has been thoroughly greased and lined with baking paper. Bake at 170 °C until done (about 30 minutes, but it depends on how big your dish is).
- Allow the cake to cool completely and then turn out on a wire rack. Crumble the cake and keep to one side.
- Beat the cream until soft peaks form. Beat the caramel with a fork until smooth. Crumble the Peppermint Crisps (I attack them with my cake roller until bashed up nicely).
- Choose six pretty glasses in which to prepare your trifle. I use little punch bowl glasses. Spoon some of the cake crumbs into the bottom of each glass. Top with some caramel, then chocolate then cream. Repeat the layers ending with a layer of cream. Sprinkle extra chocolate and cake crumbs over the top, and decorate with a fresh sprig of mint. This dessert can be made one day ahead of when you plan to serve it. Keep refrigerated.
