"excellent twist on trifle"
27 May 2014
Lined the shells with tempered chocolate for a shinny finish. Then I made I made up a jelly and soaked some Genoese sponge and let it cool.i had previously made some confectioners custard. Piped the custard into the chocolate moulds, followed by the cooled sponge and fruit jelly mix, topped off with a biscuit from the recipe. Finally more chocolate to seal. Leaving the whole to chill before turning them out. Finished them off with a swirl of creme chantilly for a special tea time treat.
A note from the team
Mmmm sounds delicious. We don't mind testing them for you!!!!