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Trifle aux baies variées, amandes et Amarula
A classic italian dessert with an Amarula twist.Light sponge cake brushed with a coffee syrup and topped with an Amarula marscapone cream.Dusted with cocoa powder to finish.Preparation time: 20mins.Cooking time: 25mins.Chilling crumb coat: 30 minutes.
- 350g asses de farine à gâteau, extra pour saupoudrer
- 330g de sucre en poudre
- 2cuillères à café de levure chimique
- 0.5cuillères à bicarbonate of soda
- 0.5cuillères à à café de sel fin
- 200g unsalted butter
- 3 large eggs (at room temperature)
- 200ml whole milk (at room temperature)
- 2tsp vanilla extract
- 120ml strong black coffee made with 2 tsp instant espresso powder
- 100g granulated sugar
- 200g icing sugar
- 450g full fat mascarpone (chilled)
- 240ml chilled double cream
- 60ml Amarula Cream Liqueur
- 2tbsp cocoa powder for dusting
- Make the cake.Preheat the oven to 180C (350F).Grease and line three 20cm | 8in layers cake tins – or spray with cake release.
- Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer).Stir to combine.
- Add the eggs, milk and vanilla extract.
- Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
- Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
- Leave the cakes in the tins for 10 minutes then turn out to a wire rack, right way up.Leave them to cool completely then level.
- Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves.
- Brush the flat side of the cakes with the syrup so that it soaks into the sponge.
- Put the mascarpone, icing sugar and half the cream in a bowl and beat with a hand mixer (or in a stand mixer) on low speed initially to combine the ingredients.Increase the speed and add remaining cream and Amarula and whisk until the frosting holds peaks.Don’t beat for too long – the frosting might become grainy.Put the frosting in the fridge unless you are using it straight away.
- Pipe the frosting over the cake layers and sandwich together.Add a generous layer of frosting over the top and sides of the cake and smooth using a offset spatula.Chill the cake in the fridge or freezer to seal the crumb coating.
- Add a second layer of frosting over the cake, either to cover completely or to allow the sponge to show through for a naked cake effect.
- Pipe the remaining frosting on top of the cake using a plain round tip.Dust lightly with cocoa powder.
- Keep chilled until you are ready to serve.
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Made with
Amarula Cream Liqueur
Our original classic cream liqueur is a velvety smooth cream liqueur, infused with the exotic taste of the marula fruit, since its introduction in September 1989.
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