Maltese Trifle by Chef Michael Cauchi

VANILLA CUSTARD

· 500 g milk

· ½ vanilla pods

· 2 yolks or 1 egg

· 50 g sugar

· 30 g corn flour

CHOCOLATE CUSTARD

· 150 g dark chocolate cut into piece

· 500 g milk

· 100 g sugar

· 20 g corn flour

· 2 eggs

· 1 tbsp butter

ASSEMBLY OF THE TRIFLE

· Ingredients of the Sponge cake (Basic cook book, p. 326)

· Jelly crystals

· Fresh peaches

· Vermouth or Marsala

· 300 g ricotta

· 50 g sugar

· 50 g candied peel

· Chocolate for shavings

· Crushed mixed nuts

 

VANILLA CUSTARD

1. Split the vanilla pod and scrape the seeds into the mixing bowl.

2. Add milk, eggs, corn flour, sugar and salt and cook 7 min/ 90ºC/ reverse mode/ speed 3. Ready to pour on trifle.

CHOCOLATE CUSTARD

1. Place chocolate into mixing bowl and grate 12 min/ 90⁰C/ speed 3.

2. Add butter and mix 10 sec/ speed 4. Ready to pour on trifle.

ASSEMBLY OF THE TRIFLE

1. In a large glass bowl you can prepare a jelly base with fruit overnight.

2. Place sponge cake and wet with vermouth. Pour in plain custard.

3. Cover with sponge and wet with vermouth. Pour in chocolate custard and leave to set in the fridge.

4. Mix the ricotta with sugar and candied peel and cover the trifle.

5. Sprinkle the top with chocolate shavings and crushed nuts.






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