Trifle with fruit in rum and with chocolate cream
LINDT Excellence 70%
15-30 minutes

A fruity and fresh dessert which is also really nice to look at.

  • 3 eggs
  • 75g sugar
  • 50g plain flour
  • 30g cornflour
  • 100g plain flour
  • 50g sugar
  • 50g cold butter
  • 400 g fruits in rum
  • 2 gelatine leaves

How to make the sponge

Preheat oven to 180°C. Cover a deep baking tray (approx. 20cmx20cm) with baking paper. Beat the eggs and sugar together in a large bowl with a hand-held mixer for about 5 minutes until stiff and frothy. Mix the flour and cornflour together, sift and gently fold into the egg foam. Spread the sponge mixture in the baking tray and bake for about 20 minutes until golden brown. Allow the sponge to cool on a cake rack.


Jellying the mixture of fruits

Drain the fruits and keep the rum syrup. Share out the fruit between 4-6 glasses. Soak the gelatine in cold water, then squeeze and dissolve in some of the heated rum syrup. Add the remaining syrup (200ml), pour the mixture over the fruit in the glasses and allow to jellify in the fridge.


Boiling the sweet stuff

Bring the cream and vanilla sugar to the boil, remove the pan from the cooker dissolve the chocolate in it, piece by piece. Place the chocolate cream in the fridge to cool. In the meantime, knead the flour with the sugar and butter to a crumble. Spread this on a baking paper lined baking tray and bake for 6-8 minutes until golden brown.


Cut the sponge

Cut the sponge into roughly 2 cm cubes and add to the jellied rum fruit in the glasses. Whisk the chocolate cream to a semi-stiff consistency using a hand whisk, add to the top of the sponge cubes in the glasses, sprinkle with crumble and pour liquid chocolate over.


How to make your own preserved fruits

If you cannot find any ready-made fruit preserved in rum, then make some yourself. Boil up a syrup with one part rum, one part sugar and one part orange juice and pour over the fruit (e.g. various berries, plums, pears) in a preserving jar. Seal this and place in fridge for at least three days to allow infusion.