Firstly, apologies are in order for the long break since our last post. But we are back with something as irresistible as fusion dessert. Fusion food has been in vogue lately, so here is our tribute to all things fusion and dessert. Trifle, in its simplest sense means a dessert made from thickened custard, sponge cake and fruits or berries. As a kid my favorite dessert was the Egg Halwa prepared by Mum, the very aroma of it was enough to make me stop crying. Egg halwa is nothing but custard cooked to dryness over low flame in a pan. I have always fancied the idea of combing these two elements to create a perfect dessert. So here it is. THE FUSION TRIFLE is my take on the basic trifle fusing elements like vanilla sponge cake, thickened chocolate and coffee custard (because we are such chocolate lovers!), egg halwa and hot chocolate sauce together. For massive sugargasms ensue the recipe below:
THE FUSION TRIFLE
PREP TIME: 30 Mins COOKING TIME: 45 mins SERVES 6
HERE’S WHAT YOU WILL NEED:
For the SPONGE CAKE
- 75g margarine or softened butter
- 75g caster sugar
- 1 large egg
- 75g self-raising flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- pinch of salt
- 2 tbsp milk
For the CUSTARD
- 1/2 cup milk
- 4 tablespoons sugar
- 2 large egg yolk
- bittersweet chocolate, finely chocolate
- Pinch of salt
- 2 tablespoons of coffee
- 2 tablespoons unsalted butter
For the EGG HALWA
- 500ml milk
- 1 tbsp desi ghee
- 5 tbsp sugar
- pinch of saffron
For the CHOCOLATE SAUCE
- bittersweet compound chocolate, chopped 1/4 cup
- 1/3 cup milk
- icing sugar
HERE’S WHAT YOU NEED TO DO:
Sift the plain flour, salt and baking powder in a deep bowl and keep aside. Cream the butter and sugar in a bowl, mix well using a spatula till smooth. Keep aside. Beat eggs in a bowl,add vanilla essence and mix gently with help of a spatula.Finally, add the plain flour mixture, milk and fold gently using a spatula. Grease and dust a cake tin and transfer the batter into it. Bake in a pre-heated oven at 350ºc for 20 minutes. Keep aside to cool slightly and demould.
In a small saucepan, combine the milk, salt and sugar. Heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes. Cut off the heat, add the chopped chocolate, coffee and salt and whisk until smooth. Whisk in the butter. Since we need the custard to be thicker than usual, turn the flame on and whisk it further until thickened.
Boil the milk so that it becomes half the original quantity. Now keep the milk aside. Beat the eggs and sugar together with a beater so that it becomes creamy. Put the milk again on flame and add the eggs mixture to it slowly, stirring continuously,so that no lumps are formed.The mixture should not stick to the pan so you must keep stirring. Add a pinch of saffron and keep stirring till the mixture thickens and begins to granulat. Once the grains are formed add the ghee and cook till dry. When the oil separates from the edge, the halwa is ready. Add some chopped pistachios.
For the chocolate sauce melt some chocolate over heat in a bowl add milk and sugar and stir still smooth. Cut off the heat and set it aside.
You can plate the trifle any way you want. I prefer using 6 small serving glasses (150ml).
Firstly break the sponge cake into small pieces and crumble them. Place some at the bottom of each glass. Cover it with some chocolate sauce. Layer the halwa next, followed by the custard. Spread it evenly, cover it with a spoon of chocolate sauce. Top it with some more egg halwa and pistachios.
Try out the recipe and let us know how it turned out.