Trifle with hazelnut crackle

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the hazelnut crackle
100g/3½oz caster sugar
100g/3½oz hazelnuts, skinned and chopped
1 tbsp lemon juice
For the trifle
6 ready-made sponge fingers
2 scoops vanilla ice cream
50ml/2fl oz double cream
½ vanilla pod, seeds removed
55g/2oz mascarpone cheese
25g/1oz dark chocolate, melted
1 tbsp lemon juice
fresh mint sprig, to garnish
1. For the crackle, place the sugar in a saucepan over a medium heat and cook for five minutes, until it caramelises.
2. Remove from the heat, add the lemon juice and stir through hazelnuts.
3. Drizzle out onto non-stick baking paper and leave to set.
4. Meanwhile, for the trifle, break up four of the sponge fingers and place in the bottom of a tall ice cream glass.
5. Add the scoops of ice cream.
6. Place the cream in a bowl and add the vanilla seeds. Lightly whip the cream and vanilla, then add the mascarpone and stir through.
7. Place the mascarpone cream into the ice cream glass and drizzle with melted chocolate.
8. Top with the two remaining fingers and add some of the hazelnut crackle.
9. Garnish with a sprig of mint and serve.

Leave a Reply