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Chocolate Berry Pecan Brittle Trifle

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Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores.

Chocolate Berry Pecan Brittle Trifle

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at https://mondaymorningcookingclub.com.au
Print Recipe Pin Recipe
Course Dessert
Servings 0 10

Ingredients
  

Cake

  • 225 g Valrhona Guanaja 70% Chocolate roughly chopped
  • 80 ml Allpress Espresso Coffee warm
  • 7 Kangaroo Island Eggs separated
  • 1 cup caster sugar

Trifle

  • 350 g Strawberries halved & quartered
  • 1 tbsp caster sugar
  • 1/4 cup Pedro Ximenez sherry
  • 600 ml Pure Cream
  • 2 tsp Nielsen Massey vanilla bean paste
  • 1 tbsp VALRHONA cocoa powder
  • 200 g Raspberries
  • 140 g Simon Johnson Pecan Brittle

Instructions
 

  • Preheat the oven to 170°C. Line the base and sides of a 38 x 26 cm swiss roll tin
  • To macerate the strawberries, toss the strawberries with the sugar and sherry in a bowl and set aside
  • To make the cake, melt the chocolate with the coffee in a heatproof bowl over a saucepan of simmering water, stirring to combine
  • Allow to cool slightly
  • In the bowl of an electric mixer, whisk the egg whites until stiff peaks form
  • In a separate bowl, beat the egg yolks with the sugar until pale and fluffy, then beat in the melted chocolate
  • Gently fold this mixture into the egg whites and pour into the prepared tin
  • Bake for 20 minutes, or until a skewer inserted into the cake comes out clean
  • Leave the cake to cool
  • Whisk the cream with the vanilla paste just until soft peaks form
  • Refrigerate until ready to use
  • Sift the cocoa powder over the cooled cake, then cover the entire surface of the cake with a piece of baking paper and flip it over onto the bench
  • Remove the tin and the baking paper that was on the base of the cake (and is now on the top)
  • Chop the pecan brittle, reserving 1/3 for garnish
  • To assemble the trifle, layer each ingredient in the dish starting with the cake (cut to fit your dish), the strawberries (and their juices), the raspberries, a sprinkling of pecan brittle and enough cream to cover the fruit by about 1 cm
  • Repeat until all the ingredients are used, finishing with the cream and garnishing with the reserved brittle.
  • Refrigerate for at least 2 hours, and up to overnight, before serving

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