Trifle is a wonderful dessert that you can make ahead of time, and wow your guests with its beautiful layered presentation.
For the Trifle:
- 500 ml 35% cream (whipping cream)
- 150 g Purdys' Classic Milk Chocolate (3 bars)
- 1/4 cup Roasted Hazelnuts (coarsely chopped)
- 1 pkg Sponge Cake (cut into 1/2 inch cubes)
- 2 Purdys' Crisp Eggs (thinly sliced)
- 3 oranges (segmented - alternatively, you can use canned or fresh mandarin oranges)
- Grand Marnier Simple Syrup (recipe below)
For the Syrup:
- 1/4 Cup Sugar
- 1/4 Cup Water
- 1/4 Cup Grand Marnier (2 ounces)
For the Trifle:
- Whip 35% cream to soft peaks, and separate 1/3 and 2/3 portions into separate bowls.
- Melt 150g Purdys' Classic Milk Chocolate over a double boiler or, in 20-second increments in a microwave, until fully melted.
- Make a chocolate mousse by gently folding the melted chocolate into the 2/3 portion of whipped cream until fully incorporated and set aside.
- Start assembling your trifle by layering the following ingredients in a tall glass:
- Sponge cake cubes (enough to cover the bottom of the glass)
- Soak the sponge cake cups with 1.5 tsp of Grand Marnier Simple syrup
- 3-4 orange slices
- A spoonful of chocolate mousse
- 3-4 slices of Purdys' Crisp Eggs
- 2-3 spoonful's of whipped cream
- Repeat these layers as many times as your glass will allow, and garnish the top layer of whipped cream with an orange segment and sprinkle with toasted hazelnuts.
For the Syrup:
- Bring sugar and water to a rolling boil, and ensure all sugar is melted.
- Allow the syrup to cool to room temperature, then add 1/4 cup Grand Marnier.
