After an impressive festive dessert? Look no further than this inside-out trifle. Chocolatey, nutty and creamy all at once, your guests will be seriously blown away.
Serves1616
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + 6 hours 45 mins freezing time
+ 6 hours 45 mins freezing time
Ingredients
400g Coles Bakery Chocolate Sponge Roll*, cut into 1cm-thick slices
1/3 cup (80ml) Frangelico liqueur (optional)
500ml vanilla ice-cream, softened
125g fresh raspberries
1/4 cup (35g) pistachios, toasted, chopped
1L chocolate ice-cream, softened
1/4 cup (35g) hazelnuts, toasted, chopped
40g Europe Summer roll, chopped
Nutella chocolate sauce
100g dark chocolate, coarsely chopped
1/2 cup (125ml) thickened cream
1/3 cup (110g) Nutella
1 tbs Frangelico liqueur (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease and line a 10-cup (2.5L) pudding basin or bowl with plastic wrap, allowing side to overhang. Arrange two-thirds of the sponge roll in a single layer in the basin. Brush evenly with Frangelico, if desired. Place in the freezer for 15 mins.
Step 2
Meanwhile, place vanilla ice-cream, raspberries and pistachios in a medium bowl. Stir with a metal spoon until just combined. Spoon into the prepared basin, pressing the mixture up the sides to make a 3cm-thick shell. Place in the freezer for 30 mins or until firm.
Step 3
Place chocolate ice-cream, hazelnuts and Summer Roll in a bowl and gently fold with a metal spoon. Spoon into the vanilla ice-cream shell. Smooth the surface. Arrange remaining sponge roll over the ice-cream to cover. Cover with plastic wrap and place in the freezer for 6 hours or until firm.
Step 4
While the trifle is freezing, make the Nutella chocolate sauce. Combine the chocolate, cream, Nutella and Frangelico, if desired, in a saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
Step 5
Turn the trifle onto a serving platter. Remove plastic wrap. Drizzle with some of the Nutella chocolate sauce.
Prep time15 mins15 minutes, + 6 hours 45 mins freezing time
+ 6 hours 45 mins freezing time
Ingredients
400g Coles Bakery Chocolate Sponge Roll*, cut into 1cm-thick slices
1/3 cup (80ml) Frangelico liqueur (optional)
500ml vanilla ice-cream, softened
125g fresh raspberries
1/4 cup (35g) pistachios, toasted, chopped
1L chocolate ice-cream, softened
1/4 cup (35g) hazelnuts, toasted, chopped
40g Europe Summer roll, chopped
Nutella chocolate sauce
100g dark chocolate, coarsely chopped
1/2 cup (125ml) thickened cream
1/3 cup (110g) Nutella
1 tbs Frangelico liqueur (optional)
Description
After an impressive festive dessert? Look no further than this inside-out trifle. Chocolatey, nutty and creamy all at once, your guests will be seriously blown away.
Method
Step 1
Grease and line a 10-cup (2.5L) pudding basin or bowl with plastic wrap, allowing side to overhang. Arrange two-thirds of the sponge roll in a single layer in the basin. Brush evenly with Frangelico, if desired. Place in the freezer for 15 mins.
Step 2
Meanwhile, place vanilla ice-cream, raspberries and pistachios in a medium bowl. Stir with a metal spoon until just combined. Spoon into the prepared basin, pressing the mixture up the sides to make a 3cm-thick shell. Place in the freezer for 30 mins or until firm.
Step 3
Place chocolate ice-cream, hazelnuts and Summer Roll in a bowl and gently fold with a metal spoon. Spoon into the vanilla ice-cream shell. Smooth the surface. Arrange remaining sponge roll over the ice-cream to cover. Cover with plastic wrap and place in the freezer for 6 hours or until firm.
Step 4
While the trifle is freezing, make the Nutella chocolate sauce. Combine the chocolate, cream, Nutella and Frangelico, if desired, in a saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
Step 5
Turn the trifle onto a serving platter. Remove plastic wrap. Drizzle with some of the Nutella chocolate sauce.
