Ultra Mel Trifle Mousse Cake

Ultra Mel Trifle Mousse Cake

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This Trifle Mousse Cake is the trifle that went to culinary school! It tastes like the trifle of your childhood but has some fancy touches that will get you all the Wow’s at the Christmas table! 

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As a child I remember BEGGING my mom to buy Ultra Mel. It was a huge treat in our house and when we did twist her arm to get it, my sister and I would sit, each with a spoon in hand, pouring the custard straight onto the spoon and devouring it. We took turns until the box was done – and we got in trouble! The only time that Ultra Mel was a MUST in our house was at Christmas when it got layered into the classic trifle that simply HAD to be on the table! 

I do LOVE a trifle and what’s a #ultrafestive Christmas without one?! I’ve made this Amarula Gingerbread one, and this Milk Tart Profiterole Trifle with Pinotage jelly… 

BUT, I do have a problem with it. Trifle looks amazing – for the first person who dishes it up. After that, well, it doesn’t exactly make you want to tuck in, does it? The layers get all mushed together and it looks like a mess. Enter, the Trifle Mousse Cake!  

Layers of peaches and Ultra Mel custard mousse, a layer of box jelly (homemade just doesn’t taste the same), an extra liquidy layer of Ultra Mel and a base of sliced, store-bought swiss roll, all covered in a shiny red mirror glaze. It looks really impressive but by buying a few shortcuts, it’s just a matter of assembling. 

The Trifle Mousse Cake can be made ahead of time and kept frozen, make the mirror glaze ahead of time and store it in the fridge, then simply pour it over on the day of serving and store it in the fridge. Easy!  And the best part? Even though Christmas is all about sharing, you can have your own beautiful serving of trifle and no mess!

Trifle Mousse Cake
Serves 8
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 375ml Ultra Mel Custard
  2. 4g (2 tsp) gelatine powder softened in 45ml water
  3. 1 x box raspberry jelly mix
Peach and Custard Mousse
  1. 240g The Kate Tin White Baking Chocolate
  2. 30g salted butter
  3. 15ml cornstarch
  4. 350ml Ultra Mel Custard
  5. 4g (2 tsp) gelatine powder softened in 45ml water
  6. 200g (about 2 peaches), pitted and pureed
  7. 250ml whipping cream
  8. Mirror Glaze
  9. 150ml water
  10. 300g white sugar
  11. 200g condensed milk
  12. 16g powdered gelatine sprinkled over 60ml water
  13. 350g The Kate Tin White Baking Chocolate, finely chopped
  14. Red gel food colouring
  15. 1 x store-bought swiss roll
  16. Fresh raspberries, to decorate
Instructions
  1. Line an 18cm springform cake tin with an acetate collar, baking paper or foil.
  2. Start by making the custard layer, line a 16cm round cake tin or round mould with clingwrap. Heat the Ultra Mel in the microwave until hot then add the bloomed gelatine. Stir well then pour into the tin. Freeze until set.
  3. Make the jelly by pouring the jelly granules into a bowl and add 225ml boiling water. Line the same (or similar) 10cm round cake tin or round mould with cling wrap and pour in the jelly. Refrigerate until set.
  4. To make the mousse, place the white chocolate and butter into a large bowl and place a fine mesh sieve over the top, then set aside. Heat the whisk the cornstarch and Ultra Mel together in a in a saucepan over medium heat and cook until thickened - about 5 minutes. Remove from the heat and stir in the softened gelatine. Pour the custard mixture into the fine sieve and strain over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature then whisk in the peach puree. Whip the cream until soft peak stage then fold into the cooled chocolate mixture.
  5. To assemble, spoon ⅓ of the mousse into the lined cake tin. Unmould the jelly and place it in the middle on top of the mousse. Top with another ⅓ of mousse. Unmould the frozen custard and place the disc in the middle. Top with the remaining mousse. Slice the swiss roll into 1cm wheels and arrange those on top, pressing the cake firmly into the mousse. Freeze until solid - at least overnight.
  6. To make the mirror glaze, place the water, sugar and condensed milk in a saucepan and bring to the boil. Remove from the heat and add the bloomed gelatin and gel colouring. Stir until dissolved then add the chopped chocolate and stir until melted. Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles) until the glaze thickens and reaches 26 degrees Celsius. Decant the mirror glaze into a jug.
  7. Unmould the frozen mousse cake and place it on a wire cooling rack with a large baking sheet underneath (the cake side should be facing down). When the glaze is the correct temperature pour it all over the cake. Gently trim the mirror glaze off the edges using oiled scissors or a knife then lift the cake onto a serving platter. Refrigerate and allow the cake to defrost before serving. To serve, pile raspberries on top and decorate with gold leaf, if desired.
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0g
carbs
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The Kate Tin https://thekatetin.com/
Amarula Gingerbread Trifle

Amarula Gingerbread Trifle

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A boozy vanilla panna cotta, gingerbread sponge and white chocolate Amarula mousse give the classic Christmas trifle a very grown-up twist! 

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There is nothing Amarula doesn’t touch that isn’t absolutely DELICIOUS! I’m a massive fan and have turned my favourite drink into everything from these Chocolate Amarula Magnum Ice Creams, a malva pudding with Amarula sauce, or this Amarula ice cream cake! So when they sent me a box of mystery ingredients (golden syrup, caster sugar, cream and the new Amarula Vanilla Spice, I had a gajillion recipes I wanted to create with them! 

Amarula Vanilla Spice is similar to the classic except it’s infused with Madagascan vanilla beans and fresh ginger. It was these flavours that got me into the Christmas erm, spirit (sorry, not sorry) and it’s not the festive season without a trifle! Instead of the usual jelly layer, I’ve made a creamy panna cotta loaded with Amarula Vanilla Spice and extra vanilla to enhance the flavour. My favourite spicy gingerbread sponge cake is on top (I may or may not have added a few extra glugs of Amarula on top of it) before it gets a thick layer of Amarula white chocolate mousse. The mousse only has THREE ingredients and it will change your LIFE! The best part of all (I know, can it get any better?) is that this dessert can be made the day before so on Christmas day you can just relax! 

What’s your favourite dessert made with Amarula? 

Amarula Gingerbread Trifle
Serves 4
Amarula vanilla panna cotta layered with gingerbread sponge and Amarula white chocolate mousse.
Print
Prep Time
1 hr
Cook Time
40 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
40 min
Total Time
2 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Amarula panna cotta
  2. 4g (2) sheets gelatine
  3. 65g (1 cup) plain double cream yoghurt
  4. 125ml (½ cup) pouring cream
  5. 125ml (½ cup) Amarula Vanilla Spice
  6. 50g (¼ cup) caster sugar
  7. Gingerbread sponge
  8. 85g salted butter
  9. 85g molasses or date syrup
  10. 85g golden syrup
  11. 90g (130ml) dark muscovado sugar
  12. 215g (1 ½ cups) cake flour
  13. 1/4 tsp salt
  14. 1 ¼ tsp bicarbonate of soda
  15. 1 tsp ground ginger
  16. ¼ tsp ground cinnamon
  17. 1 tsp cocoa powder
  18. 1 large egg, beaten
  19. 180ml (¾ cups) full cream milk
  20. 80ml (⅓ cup) Amarula Vanilla Spice, for brushing
  21. Amarula White Chocolate Mousse
  22. 500ml (2 cups) whipping cream
  23. 370g (2 cups) ) The Kate Tin White Baking Chocolate, melted and cooled
  24. 125ml (½ cup) Vanilla Spiced Amarula
  25. Ginger biscuits, to decorate
Instructions
  1. To make the panna cotta, soak the gelatine in cold water until soft and translucent.
  2. In a medium bowl, combine the yoghurt, ¼ cup of cream and Amarula together.
  3. Place the ¼ cup of the cream and the sugar in a microwave-safe bowl and gently heat up to hand hot temperature.
  4. Squeeze the liquid out of the gelatine sheets and stir in the hot cream mixture.
  5. Pour the warm cream mixture into the yoghurt mixture, passing it through a sieve in case any gelatine hasn’t dissolved.
  6. Pour into the base of a medium-sized 2L trifle dish and set in the fridge for at least 2 hours.
  7. To make the gingerbread sponge, preheat the oven to 180° C (or 160C fan-forced).
  8. Grease and line the base of 2 x 22cm round cake tins (make sure they are as wide as your trifle dish).
  9. In a saucepan, melt the butter, molasses, syrup and sugar over medium heat until the sugar has dissolved completely. Remove from the heat and allow to cool.
  10. In a separate bowl, combine the dry ingredients.
  11. Whisk the eggs and milk into the cooled molasses mixture then pour into the dry ingredients and whisk to combine. Divide the batter between the lined cake tins and bake in for 35-40 minutes or until a skewer inserted into the middle comes out clean.
  12. Allow to cool completely then level off the cake and cut it into discs the same width as your trifle dish.
  13. To make the mousse, whisk the cream to soft peak stage before folding in the melted chocolate along with the Amarula Vanilla Spice Liqueur, until just combined.
  14. To assemble, place a layer of cake over the set panna cotta.
  15. Top with white chocolate mousse and another layer of cake.
  16. Finish off the trifle by dolloping the rest of the mousse over and decorating with Christmas tree cookies. Dust with icing sugar and leave to set in the fridge until ready to serve.
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calories
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fat
0g
protein
0g
carbs
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The Kate Tin https://thekatetin.com/
Milk  Tart Éclair Trifle with Pinotage Jelly and Naartjie Caramel

Milk Tart Éclair Trifle with Pinotage Jelly and Naartjie Caramel

Here’s a question for you; if there’s a Christmas lunch and there’s no trifle on the table, was it even Christmas at all? These are the things I lie awake and think about at 3am. Also, why do we still struggle with Christmas puddings, custard and roast turkey’s in the middle of summer. I’m not saying we should abandon traditions that spilled over onto our South African shores, but, each year I long for us to inject our own flavour and twists onto them. In our home, we’ve stripped the British Christmas down to one thing; gammon. That’s it for us! Give us gammon, and it’s Christmas! Last year was the fall of the trifle and the year before that, the turkey got the axe.  But unlike all the other hot puddings, trifle fits with our climate which is how it came to get a bit of Pinotage, some milk tart and a drizzling of naartjie caramel. And because we’re huge fans of the eclair in SA, I thought I’d get rid of the sponge too. These flavours together are just magic – in fact, the trifle may just be making a comeback on our Christmas menu! If you’re skipping the booze, then swop the Pinotage for Naartjie juice but it really does taste incredible with the milk tart filling. And the best part about this dessert is that it can be made ahead of time – bonus! Which traditional Christmas dessert do you wish would get a local makeover?

Milk  Tart Éclair Trifle with Pinotage Jelly and Naartjie Caramel

Recipe originally shot and created for Food & Home Entertaining Magazine

 

Éclairs

75g cake flour

40g butter, cubed

125ml (½ cup) water

2 large eggs, lightly beaten

 

Milk tart filling

500ml (2 cups) milk

1 cinnamon quill

40ml cornflour

45ml (3 tbsp) caster sugar

5ml (1 tsp) ground cinnamon

2,5ml (½ tsp) vanilla essence

4 large egg yolks

2 large egg whites

 

Pinotage jelly

3 (2g) gelatine sheets

310ml (1¼ cups) pinotage wine

30ml (2 tbsp) sugar

2 whole star anise

1 cinnamon quill

 

Naartjie caramel

225g castor sugar

225ml naartjie juice

To serve

 

500ml (2 cups) fresh cream, whipped to soft peaks

60ml (4 tbsp) icing sugar, sifted

225g castor sugar, to dip and to make spun sugar

edible gold stars (optional)

 

1 For the éclairs, preheat the oven to 200°C (180°C for fan-assisted). Sieve the cake flour. Heat the butter and water in a pot over high heat until just melted and bring to a rolling boil. Immediately remove from heat and add all of the flour at once. Mix until a smooth dough forms, return to the heat and cook, about 1 minute or until the pastry pulls away from the sides of the pot. Allow to cool completely. Transfer the mixture to a stand mixer fitted with a paddle and beat until cool. Add the beaten eggs into the pastry, a little at a time, until smooth, shiny and of a piping consistency. Add a little more egg, if needed. Place the pastry in a piping bag fitted with a large plain nozzle. Pipe tablespoonfuls of mixture into lined baking trays, leaving enough space to puff up. Bake, about 15 – 20 minutes or until puffed up and golden. Switch off the oven, remove the puffs, pierce each with a skewer to allow steam to escape and immediately return to the oven to dry out, 5 minutes.

 

2 For the milk tart filling, heat half of the milk with the cinnamon quill until just below boiling point. Set aside to infuse, 5 minutes. Whisk the remaining cold milk with the cornflour, castor sugar, ground cinnamon, vanilla and egg yolks. Whisk into the hot milk. Cook over medium heat until thick and the flour taste is cooked out, about 5 minutes. Remove the cinnamon quill. Beat the 2 egg whites until soft peaks start to form and slowly fold into the custard. Pour into a medium-sized dish, cover the surface with cling film and refrigerate until set.

 

3 For the pinotage jelly, soften the 3 gelatine sheets in a bowl of cold water. Once soft, squeeze out the water and transfer to a small pot with 250ml (1 cup) of the wine, sugar and spices. Cook over medium-low heat, stirring constantly, until the gelatine and sugar are completely dissolved, about 3 minutes. Strain through a fine sieve into a jug and stir in the remaining red wine. Pour the mixture into the bottom of a large 4-litre capacity trifle bowl and refrigerate until set.

 

4 For the naartjie caramel, place the castor sugar in a saucepan and heat until caramelised and golden. Deglaze with the naartjie juice, bring to a boil and remove from heat. Set aside to cool.

 

5 To assemble, fold half of the whipped cream into the set milk tart filling, place in a piping bag with a plain tip nozzle and fill the profiteroles. Make a caramel by heating the castor sugar in a saucepan over medium heat and cooking until golden. Remove from heat and dip the tops of the profiteroles into the caramel, working quickly so that it doesn’t set hard (use the remaining caramel to make spun sugar, if desired).

 

6 Stir the icing sugar into the remaining whipped cream, and layer the profiteroles and whipped cream in alternate layers. Drizzle with the naartjie syrup in between. Decorate with spun sugar and edible gold stars, if desired.

 

 

 

TIP  To make the spun sugar, tape 2 wooden spoons, 10cm apart, onto a benchtop with the handles hanging over the side of the bench. Place a sheet of baking paper on the floor under the handles. Once your caramel starts to set, use a fork or whisk and quickly flick the caramel back and forth between the handles of the spoons to form thin strands. Once set, gather the strands and shape into a large ball. Use immediately.