Family gathering, celebrations, parties or a nice meal at home. It’s easy to find an excuse to make a great dessert! Try this one, a dark chocolate, plum and Patron XO trifle, courtesy of Food To Love – it’s an absolute cracker!
For the chocolate custard, you will need:
- 1 L whole milk
- 1 tsp vanilla extract
- 2 tsp instant coffee granules (or 1 double espresso)
- 10 egg yolks
- 60g cornflour
- 70g dutch cocoa
- 200g dark chocolate, chopped
- 200g sugar
For the Swiss meringue, you will need:
- 5 egg whites
- 325g caster sugar
To assemble the trifle, you will need:
- 1 packet savoiardi (ladyfinger) biscuits
- 1/4 cup Patron XO cafe dark cocoa
- 500ml cream, whipped
- 20 red-fleshed plums, halved and stones removed (or 1 x 850g can of black doris plums, drained and stones removed)
- 1 tbsp brown sugar
Place plums cut-side up, on a lined baking tray. Sprinkle with sugar and roast for 20 minutes at 175°C until caramelised slightly. Set aside to cool.
Place the milk, half the sugar, vanilla extract, a pinch of salt and the coffee into a saucepan. Stir and warm over a medium heat.
In a bowl, whisk the remaining sugar, egg yolks and cornflour together until smooth and pale. When milk is hot, start whisking egg yolk mixture and begin adding the hot milk, a little at a time. When almost all of the milk has been added (reserve ½ cup) pour everything back into the saucepan.
Take the reserved ½ cup of milk mixture and whisk in the cocoa powder to make a paste. Whisk this back into the saucepan and continue heating, while whisking gently. After a few minutes you will have thick, dark cocoa custard. Lastly, stir in the chopped chocolate.
Pour the custard into a bowl, pressing plastic wrap directly onto the top of it and place in the fridge to chill.
For the Swiss meringue, whisk the egg whites and caster sugar together in a metal bowl and place over a pot of simmering water to dissolve the sugar. Whisk occasionally and brush the sides with a wet brush to remove sugar crystals. Once the sugar has dissolved (the mix will be quite warm) remove from the heat and beat until you have thick glossy meringue.
To assemble the trifle, dip the savoiardi biscuits in the Patron XO and place in the bottom of your dish. Cover with a generous layer of whipped cream followed by a layer of the cooled, roasted plums and a thick layer of the chocolate custard. Repeat, creating another layer of savoiardi, cream, plums and custard.
To finish, dollop great big spoonfuls of meringue on top leaving it rough and peaky. Toast with a small gas torch. Place in the fridge to chill overnight.