Ice Cream Trifle Recipes

Ice Cream Tirfle Recipe

Ingredients :

375 g

125 ml

500 ml

60 g

60 g

30 g

60 g

75 g

good quality, store bought fatless sponge cake (Madeira type)

Cointreau or rum

light whipping cream

confectioners' or icing sugar

good quality semi sweet/ unsweetened dark chocolate, grated

peeled, finely chopped almonds

diced candied orange and citron peel

semi sweet or unsweetened dark chocolate e.g. Meonier, coarsely chopped

Method :
  1. Cut the cake in half horizontally, then divide it into 8-12 triangular wedges.

  2. Moisten the cake on both sides with Cointreau or rum and use to line a 11/2 liter capacity mold.

  3. Beat the cream until stiff, adding the sugar when almost ready.

  4. Fold in the grated chocolate, almonds, and candied fruits.

  5. Transfer half of this mixture into a separate bowl.

  6. Melt the remaining chocolate in a double boiler (or in a bowl over boiling water) and mix gently into one half of the cream.

  7. Spread the white cream over the sponge cake lining in the mould.

  8. Cover with foil and place in the freezer for 10-15 minutes.

  9. Remove the foil and spoon the chocolate cream into the mold, which should be completely full.

  10. Cover with foil and freeze for at least 3-4 hours before serving.

Serves 4

Preparation        : 15 minutes + 3-4 hours freezing

Cooking             : 10 minutes

Recipe grading    : fairly easy

Suggested wine  : a dry, sparkling white (Vernaccia di San Gimignano Spumante)

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