for 4 person

Chocolate sponge

60 g	white flour
20 g	ground hazelnuts
40 g	sugar
1 pinch	salt
20 g	cocoa powder
1 tsp	baking powder
¾ dl	sparkling mineral water
½ dl	sunflower oil

Nuts

80 g	sugar
2 tbsp	water
80 g	hazelnuts

Mascarpone

180 g	Vegapone (vegan mascarpone)
180 g	vegan crème fraîche substitute
2 tbsp	sugar
¼ tsp	bourbon vanilla powder

Trifle

¼ dl

espresso

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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