Inside-out Trifle

Ingredients

400 g chocolate sponge roll, cut into 1 cm-thick slices
1/3 cup (80mL) Frangelico liqueur (optional)
500mL vanilla ice cream, softened
125 g fresh raspberries
1/4 cup (35 g) pistachios, toasted, chopped
1L chocolate ice-cream, softened
1/4 cup (35 g) hazelnuts, toasted, chopped
40 g Europe Summer roll, chopped

Nutella chocolate sauce:

100 g dark chocolate, coarsely chopped
1/2 cup (125mL) thickened cream
1/3 cup (110 g) Nutella
1 Tbs Frangelico liqueur (optional)

Method

Grease and line a 10-cup (2.5L) pudding basin or bowl with plastic wrap, allowing side to overhang. Arrange two-thirds of the sponge roll in a single layer in the basin. Brush evenly with Frangelico, if desired. Place in the freezer for 15 minutes.

Meanwhile, place vanilla ice cream, raspberries and pistachios in a medium bowl. Stir with a metal spoon until just combined. Spoon into the prepared basin, pressing the mixture up the sides to make a 3 cm-thick shell. Place in the freezer for 30 minutes or until firm.

Place chocolate ice cream, hazelnuts and Summer Roll in a bowl and gently fold with a metal spoon. Spoon into the vanilla ice cream shell. Smooth the surface. Arrange remaining sponge roll over the ice cream to cover. Cover with plastic wrap and place in the freezer for 6 hours or until firm.

While the trifle is freezing, make the Nutella chocolate sauce. Combine the chocolate, cream, Nutella and Frangelico, if desired, in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth.

Turn the trifle onto a serving platter. Remove plastic wrap. Drizzle with some of the Nutella chocolate sauce.

Credits: Coles

Photo Credits: Coles