Ingredients
Trifle
- 1/4 portion of GF Chocolate Cake
- 450 g Fresh or Frozen Berries
- 100 g sugar
- 500 g custard powder, Every Day Cook Book
- 600 g pure cream
- 25 g chocolate, grated in TM
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Slice the cake and put into the bottom of a glass-serving dish.
Place 250g of the berries over the cake.
Place remaining berries in TM bowl with 100g sugar and cook for 4 mins at 90oC on speed 4, Pour over the fruit (can reserve a little for decoration)
Make the custard following directions in EDC, cool slightly and then pour over the fruit. Place in the fridge either overnight or for a couple of hours.
Put Butterfly into TM bowl and add cream, whip on speed 4 for around 20 seconds, watching all the time so as not to go too far (butter); Pour over cooled custard, use a fork to decorate the top.
Grate Chocolate 10 seconds speed 9 then place in a sieve and sprinkle over the top; can also drizzle coulis if desired.
Trifle
Tip
When I make a Torte Caprese I always find I have leftovers, which I freeze, sometimes cutting the cake into 4, just one ¼ of the cake will serve 6 people at a dinner party. This Trifle came about as a Gluten Free option to the Traditional Trifle made with sponge cake.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have tried this trifle of Sue's it is very yummy!!! Thanks Sue for sharing this recipe it is a great way to use up leftover Torte Caprese. Also a great option for a gluten free dessert.
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Sue Hansen