CHEESECAKE CRUMBLE TRIFLE
As you all know Trifle is all about creating layers of decadent sweet things (jelly, fruits, biscuits, cake, cream, custard…)
But lets go with the recipe. You’ll be surprised how easy it’s to make it and to assemble it. It just take a little patience to wait for the cheesecake to set.
I’m braking down the layers, so it will be much easier for you:
Fruits Bottom layer:
Just fruit. I used a mixture of red fruits and pineapple Feel free to use peaches, pears, baked apples, and so on…
You just place the layer of fruit on the bottom of the glass, cup, bowl, wherever you want it to be served.
I used a recipe from a Spanish food blogger (Las Maria Cocinillas) I saw her cookie cheesecake and felt in love. So, I used half of the recipe to fill my glasses. It’s a no- bake, so you´ll need to wait until the batter is cold to pour it onto the fruits (otherwise everything will mix it up)
Her blog is click here and this cookies cheesecake is on her Youtube account, click here
I’m going to translate the recipe, so you can understand it. Here is the recipe (I used half of the called ingredients)
200 ml cream 30% Fat
100 ml whole milk
400 grams cream cheese
2 sheets unflavored gelatin (4 grams)
40 grams sugar
Soak gelatin sheets in cold water (while you’re doing the cream mixture)
In a big saucepan, place all the ingredients, but the gelatin: sugar, milk, cream, cream cheese. Bring it to a boil (whisk it well and don’t stop until it comes to a boil) once boiling, take it out of the heat and whisk until it cools down a bit (you can’t add gelatin when it’s too hot or it will not work, as high temperatures “kill” it) So, when it’s warm (but not cold) add the gelatin(of course, without the water) and whisk until it’s dissolved.
I let this mixture cooled down in the refrigerator for about 20 minutes or so (I was looking to the mixture to start thicken, so, as I’ve told you above, it would not be runny)
Once it has a “semi-thick- texture” pour it carefully on the fruit.
Put them back to the refrigerator, at least 1 hour before sprinkle the crumble on top.
We were looking for a nice match, and coconut was the winner. So, I made my own coconut crumble, which is my version of the basic crumble (you know there are a lot of different kinds of crumbles) And it’s so easy to assemble. You just need to let it chill it for an hour. We’re going to bake it “blind,” I mean, not like a fruit crumble, but onto a baking paper. We’re looking for crunchy crumbs to top the cheesecake. You’ll see, it’s lovely.
You can make the crumble ahead, so it will be easier and faster to assemble.
100 grams plain flour
50 grams shredded coconut
125 grams chilled butter
70 grams sugar (here I use a regular one instead of brown sugar)
In a big bowl mix all the ingredients and rub them until bread crumbs are formed. Ones it’s done, put it into the refrigerator.
Preheat oven to 180 ºC/ 170ºC Fan.
Spread the crumble onto a baking tray covered with baking paper.
Bake for 25-30 minutes.
But check from time to time, and once you see it’s turning color, take it out and move it (also with a fork) to form crumbs (you can make this also once it’s done completely with a food processor, but I like the rustic way)
Let it cool.
Once cooled, sprinkle lots of crumble on top of the cheesecake!!
Put the back in the refrigerator and 1/2 hour before serving take it out.
If you love coffee, this is your recipe. And this time I’m giving a twist to a classic recipe, the mocha cake, creating a trifle (that beautiful layered British dessert… )
It takes some time to make this recipe (either the classic mocha cake and my Trifle) while the results are absolutely worth it. You all know what a trifle is (and if not, let me tell you that it’s a desserts build up on layers, jelly, fruit, pastry cream, whipped cream… But nowadays anyone has it’s “signature trifle”) This mocha ones it’s made up with layers of a basic sponge cake, soaked with a strong coffee syrup, and mocha buttercream (It’s not exactly a buttercream, we call it “mocha butter” (or flavored butter) and topped with caramelized chopped almonds.
For the cake, as I made my basic cake (eggs, sugar and flour) and as it could be “tricky” for you if you’re not used to make cakes without baking powder, I’ll give you also a link where you could find a nice and perfect recipe, or just make your own basic sponge cake recipe.
Basic sponge cake
130 grams sugar
145 grams flour (sifted)
225 grams eggs (around 4-5 eggs)
In the bowl of the stand mixer: eggs and sugar. Whisk until pale and fluffy (and it tripled volume)
Now add carefully the sifted flour, little by little, and each time you add it, mix it gently until all well combined. You must do this with care as we don’t want the volume to go down.
Preheat oven to 180ºC and bake until de cake is done (around 35 min. Or until you press the cake and comes back to its shape)
Take it out of the oven and let it cool on a wire rack.
Then cut with a circular cutter (or the shape you want. You can see how my trifles are. I made 4 glasses)
The “easy-Non problematic” recipe is from the BBCfood. Really nice recipe: click here
300 ml strong coffee
100 grams sugar
In a pan, coffee and sugar. Take it to a boil. Low down the heat and let it simmer for 10 min (or so)
Allow to cool (I also add a shot of a Galician spirit made with coffee and liquor)
Brush each circular layer with the syrup (soak them)
400 grams butter (softened)
100 grams eggs (room temperature)
60 grams egg yolks
340 grams sugar
100 ml water
1 tbsp instant espresso powder/ coffee extract
Whisk eggs and egg yolks until light and fluffy.
In a saucepan: water and sugar. Bring it to 112ºC and take it out. Allow to cool just for minutes.
Increase speed (to the top) and add the syrup it into the eggs carefully.
Keep whisking until the temperature goes down to 40ºC (I used a caramel thermometer)
Slow down the speed, and add the butter, little by little until all well incorporated.
Finally add the espresso powder(dissolved in some melted butter) or coffee extract.Keep whisking until all mixed.
Into the refrigerator to get a thicker texture (If you leave the mocha butter in the fridge too long it’s going to be very thick to work with, so, if you made it ahead, take it our of the refrigerator 20 min before using it.