Choc-Caramel Sparkling Strawberry Trifle
The Choc-Caramel Sparkling Strawberry Trifle is a decadent, multi-layered dessert that blends rich chocolate, creamy caramel, and fresh strawberries with a sparkling twist. It typically features layers of moist chocolate cake or brownie, luscious caramel sauce, whipped cream, and strawberries, all arranged beautifully in a trifle bowl. Some versions may include a fizzy element, such as sparkling wine or carbonated strawberry syrup, to add a playful and refreshing touch. This indulgent dessert is perfect for parties or special occasions, offering a delightful combination of textures and flavors.
Ingredients
- 3 x 250g punnets strawberries, hulled, sliced
- 1 tbsp icing sugar mixture
- 1 cup sparkling wine
- 2 x 85g packets strawberry jelly
- 380g double unfilled chocolate sponge cake
- 500g tub thick vanilla-bean custard
- 300ml thickened cream, whipped
Caramel sauce
- 1 1/3 cups caster sugar
- 300ml thickened cream
- 1/2 cup brown sugar
Instructions
- Make Caramel sauce Place caster sugar and 1/2 cup cold water in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 10 minutes or until sugar turns light golden in colour (see note) Remove from heat. Carefully stir in cream (mixture will spatter at this stage so be careful). Stir in brown sugar. Return to heat. Cook, stirring, for 5 to 8 minutes or until mixture thickens. Set aside to cool for 10 minutes. Transfer to a bowl. Cover. Refrigerate until cold.
- Combine strawberries, icing sugar and sparkling wine in a large bowl. Set aside for 30 minutes.
- Make jelly in a large jug or bowl, following packet directions. Refrigerate for 2 hours or until jelly is just beginning to set (mixture should have a thick, syrupy consistency).
- Meanwhile, cut cake into cubes. Place 1/2 the cake cubes in the base of a 12-cup- capacity serving dish. Drizzle with 1/4 cup of the strawberry liquid. Top with 1⁄2 the custard, spreading to level. Dollop with caramel. Arrange remaining cake cubes over caramel. Drizzle with another 1⁄4 cup of the strawberry liquid. Top with remaining custard. Cover and refrigerate until jelly is ready. (see step 3).
- Strain 3/4 of the strawberries from syrup mixture. Place on a plate lined with paper towel. Pat dry. Stir strawberries through jelly. Spoon jelly over custard. Cover. Refrigerate trifle and remaining strawberry mixture for 3 hours, or overnight, until firm. 6 Dollop whipped cream on top of trifle. Strain remaining strawberries, reserving 1/3 cup liquid. Arrange strawberries over cream. Drizzle with reserved strawberry syrup. Serve immediately.
Notes
- Use a pastry brush dipped in water to brush any sugar crystals that form around edge of pan.
- The caramel can be made up to 3 days before serving.
- For a thick strawberry syrup for serving, strain strawberries and simmer syrup in a small saucepan with 1 tablespoon caster sugar for 5 minutes.
Nutrition
Calories: 2203kcalCarbohydrates: 71.1gProtein: 6.9gFat: 22.8gSaturated Fat: 14.1gCholesterol: 0.1mgSodium: 328mgFiber: 1.5g
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