Trifle with chocolate cream, caramel flakes and pandoro – Italian Cuisine

Trifle with chocolate cream, caramel flakes and pandoro


1) Put soak the gelatin in cold water. Chop the chocolate and melt it in a bain-marie. Mounted the egg yolks with 60 g of powdered sugar until the mixture is light and fluffy. Add half of the warm cream and milk, the clove pepper and cook in a bain-marie for 10 minutes. In the end incorporated the melted chocolate and the drained and squeezed gelatin and let it cool.

2) Cut the pandoro with cubes, sprinkle them with the remaining icing sugar and 1 teaspoon of cinnamon e let them toast in the oven at 200 ° for 5-6 minutes.

3) Arrange 1/3 of the pandoro on the bottom of a large 18 cm diameter cup. Cover with 1/3 of the cream and make another 2 layers alternating the pandoro and the chocolate cream. Transfer the dessert in the fridge for 1 hour.

4) Jumbled up in a saucepan the honey with the icing sugar and heat over low heat, without stirring, until a golden caramel is formed. Roll it out in a very thin sheet on a sheet of baking paper and let it cool. Before serving mounted the remaining cream and distribute it on the cake. Complete with the remaining cinnamon and the chopped caramel.

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Posted on 23/12/2021

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