Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate sponge
Nuts
Mascarpone
Trifle
Utensils
For 4 glasses, each approx. 250 ml, One loaf tin (approx. 20 cm), greased or lined with baking paper.
How it's done
Chocolate sponge
Mix the flour, nuts, sugar, salt, cocoa powder and baking powder in a bowl. Pour in the water and oil, mix quickly using a whisk to form a smooth batter. Transfer the batter to the prepared tin.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the sponge to cool slightly, remove from the tin and leave to cool completely on a rack.
Nuts
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool, coarsely chop.
Mascarpone
Combine the mascarpone, crème fraîche, sugar and vanilla, transfer the mixture to a piping bag without a nozzle, cut off the tip.
Trifle
Roughly tear apart the sponge, place half in the glasses, drizzle with half of the espresso. Spread half of the mascarpone and nuts evenly on top. Repeat the process, finish with the nuts, serve.
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