Neapolitan Trifle — La Casa Del Formaggio
ndulge in a decadent twist on a classic, with this Neapolitan-inspired trifle! Layers of creamy vanilla pannacotta, rich chocolate sponge, and sweet strawberry puree - come together in a dessert...
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Cooking tools:
- Stand mixer
- Kitchen scale
- Cake pan
- Cooling rack
- Trifle dish
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Plastic wrap
- Airtight container
Ingredients
- 400g Double Cream
- 8g gelatine leaves
- 350ml thickened cream
- 300ml milk
- 160g caster sugar
- 1 vanilla bean, halved and seeds scraped
- 250g Double Cream
- 250g strawberry puree
- 6g gelatine
- 3 egg yolks
- 50g caster sugar
- 300g white chocolate, finely chopped
- 225g self raising flour
- 1 tsp baking powder
- 225g caster sugar
- 225g unsalted butter, softened
- 4 large eggs
- 50g cocoa powder
- 350g Double Cream
- strawberry, vanilla & chocolate wafer biscuits
- strawberry, vanilla & chocolate mini ice-cream cones
- pink and white marshmallows
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