Tiramisu Trifle With Choc Roll

Desserts don't come more decant that our Gluten Free Tiramisu Trifle. With layers of coffee jelly and our choc roll with coffee cream filling topped with a rich mascarpone layer. This would definitely make Nigella happy...

Nut Free

Serves 12 - 14

Use a glass serving bowl with a minimum volume of 2 litres.

Ingredients

Chocolate swiss roll layer

4 eggs

120mls maple syrup

35g Anything But Ordinary Plain Flour

35g cornflour

20g cocoa powder

1 teaspoon baking powder

1 teaspoon vanilla

1 teaspoon instant coffee granules

1 teaspoon hot water

Coffee cream filling

100mls whipping cream

35g icing sugar

200mls double cream

1 tablespoon coffee liqueur

Tiramisu layer

4 eggs, separated

145g caster sugar

¾ teaspoon vanilla extract

330g mascarpone *

Cream layer

300mls whipping cream

1½ tablespoons icing sugar

3 tablespoons cocoa, divided

Coffee Jelly

225mls strong brewed black coffee *

55g caster sugar

30mls warm water

2¼ teaspoons gelatine

250mls cold water

Method

Chocolate swiss roll layer

Preheat oven to 170 degrees Celsius. Line a 30cm x 25cm tray with baking paper.

Sieve Anything But Ordinary Plain Flour, cornflour, cocoa and baking powder a few times. Set aside.

Dissolve coffee in hot water.

Separate eggs. In a small mixing bowl use beaters to whip egg whites until stiff. Add the maple syrup and beat to combine. Add egg yolks, vanilla and coffee and beat just a little to mix through. Sieve the flour mix onto the egg mixture a little at a time and with a spoon or spatula fold it into the eggs being careful to retain the fluffiness. Continue this sieving and folding until all the flour is in the egg mixture. When no pockets of flour remain pour into prepared tray and gently level.

Bake 17 - 20 minutes, rotating tray halfway through baking. It should be browned and a skewer will come out clean when cooked.

Lay a piece of grease-proof or baking paper on top of the sponge and a cookie tray on top, then carefully flip the lot over to tip out the hot sponge. Lift off the hot tray and carefully peel the baking paper from the sponge. Using the grease-proof paper roll it up from the short side and place the paper wrapped roll on a wire rack to cool.

Coffee cream filling

Pour the whipping cream into a small mixing bowl and sieve in the icing sugar. Beat until thick. Add the double cream and gently beat until smooth. Stir in the liqueur. Once the chocolate roll is cold, carefully unroll and spread on the coffee cream filling. Roll up again and place in the fridge to set.

Cut the swiss roll into slices and place on top of the set jelly. Thick slices cut in half and placed against the edge of the bowl give a decorative effect with the remaining slices filling the centre level with the top of the edge pieces. For this trifle recipe the whole swiss roll is used. It is best to do a bit of measuring of your bowl before cutting the roll to determine how many slices are needed to cover the jelly and how thick they will need to be.

Tiramisu layer

In a small mixer bowl beat the egg yolks and sugar at medium speed (about 6) for 10 minutes until thick and light in colour. Add the vanilla and mascarpone and beat just until combined and smooth. Over beating at this stage can curdle the mix. Scrape out of the bowl and set aside. Wash the mixer bowl and beaters or whisk. Beat the egg whites until stiff, just over medium speed (about 7) for 1½ minutes. Remove the bowl from the mixer. Add half the mascarpone mix to the egg whites and fold through gently. Add the remaining mascarpone mix and fold through just until combined. The aim is to maintain the lightness of the whipped egg whites and over mixing will deflate the air bubbles.

Pour over the chocolate swiss roll layer and spread to level, allowing the mix to slip down between the edge pieces of swiss roll. Cover and let set in the fridge.

Cream layer

Put the cream and icing sugar in a small mixing bowl and whip at low speed (about 4) for 7-8 minutes. This ensures the cream will stay solid after piping on the top of the trifle. If whipped at high speed it tends to separate after it’s been in the fridge for a while.

Put 2 tablespoons cocoa in a sieve and gently shake it over the set tiramisu layer to completely cover. If not set it will soak in too much.

Fill a piping bag using a 1½cm round nozzle with the cream and pipe rounds on to the cocoa layer, starting on the outside edge of the bowl and continuing in circles to the middle. Keep the Tiramisu trifle in the fridge and just before ready to serve sieve the remaining cocoa over the cream.

Coffee Jelly

In a small saucepan mix the coffee and sugar. Sprinkle the gelatine over the warm water in a small shallow bowl and stir to dissolve then add to the saucepan. Over medium heat stir to dissolve sugar and bring to the boil. Take off the heat and add the cold water. Pour into the serving bowl and place in the fridge to completely set.

* Notes

1. While there are a few layers to this trifle if the chocolate swiss roll is made the day before assembling, the rest is quick as each layer takes very little time to prepare. Allow at least two hours for the jelly and two hours for the tiramisu layer to set. The finished trifle can sit in the fridge overnight ready to serve the next day.

2. Different strength coffees can alter the jelly taste. As a guide this was made using 4 medium intensity coffee pods so using the equivalent quantity of coffee for 4 regular cups but using just under a cup of water.

3. Use top quality Mascarpone. Generic brands with lower fat content or extra ingredients can alter the texture and setting of this layer.