cheat’s double chocolate trifles
- 1½ cups (375ml) pure cream
- ¾ cup (185g) mascarpone
- 1½ tablespoons vanilla extract
- 12 small store-bought savoiardi (sponge finger) biscuits
chocolate dipping sauce
- 1 tablespoon cocoa
- 1 tablespoon pure maple syrup
- ⅓ cup (80ml) milk
chocolate ganache
- 120g dark (70% cocoa) chocolate, melted
- ½ cup (125ml) pure cream
- Place the cream, mascarpone and vanilla in a large bowl and whisk until soft peaks form. Set aside.
- To make the chocolate dipping sauce, place the cocoa and maple in a bowl and mix to combine. Pour in the milk and stir through. Set aside.
- To make the chocolate ganache, place the melted chocolate and the cream in a small saucepan over low heat. Stir until smooth and combined. Reserve one-quarter of the chocolate ganache and set aside. Fold the remaining chocolate ganache into the whipped mascarpone mixture and gently swirl through.
- To assemble, dip the sponge finger biscuits into the chocolate dipping sauce for 3 seconds and divide between serving glasses. Top with the chocolate mascarpone cream mixture and drizzle with the reserved chocolate ganache to serve. Serves 4
This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+
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Photography: Con Poulos
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