Trifle with Hazelnut Crackle

Layer sponge fingers, ice cream, and vanilla mascarpone cream, topped with homemade hazelnut caramel and melted chocolate.

Vegetarian Quick Dessert Trifle Hazelnut

Estimated Nutrition

Calories

1645.2

kcal / serving

1645.2 kcal total

Carbs

142.4g

per serving

142.4 g total

Fat

112.5g

per serving

112.5 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

for crackle

Dark Chocolate

melted

Dairy

scoop

Vanilla Ice Cream

Double Cream

Mascarpone Cheese

Fruits

tbsp

Lemon Juice

for crackle

tbsp

Lemon Juice

for trifle

GrainsCereals

piece

Sponge Fingers

ready-made

NutsSeeds

100

Hazelnuts

skinned and chopped

0.5

piece

Vanilla Pod

seeds removed

sprig

Mint

fresh, for garnish

Method

Caramelise the sugar in a saucepan over medium heat for five minutes.

Remove from heat and stir in the lemon juice and chopped hazelnuts.

Drizzle the mixture onto baking paper and allow it to set.

Break four sponge fingers into the base of a tall glass.

Add two scoops of vanilla ice cream over the fingers.

Whip the cream with vanilla seeds and fold in the mascarpone.

Layer the mascarpone cream into the glass and drizzle with melted chocolate.

Top with remaining sponge fingers and pieces of hazelnut crackle.

Garnish with a mint sprig and serve immediately.