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Merendina and Raibi Triffle
2 mini triffles
Easy
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INGREDIENTS
4 Merendinas, cut into cubes
For the Raibi Jamila Pastry Cream Recipe
240ml (1 cup) milk
80ml (1/3 cup) Raibi Jamila
66g (1/3 cup) sugar
20g (2 tablespoons) cornstarch
4 egg yolks
2 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
For te Chocolate Whipped Cream
160ml (2/3 cup) cold heavy cream
1/3 teaspoon vanilla extract
10g (1 tablespoon + 1 teaspoon) unsweetened cocoa powder, sifted
19g (2 tablespoon + 1 teaspoon) powdered sugar, sifted
For Decoration
Raspberries
Dark chocolate shavings
Step 1: Preparing the Raibi Jamila Pastry Cream
1- In a saucepan over medium heat, heat the milk and Raibi until almost simmering.
2- In a bowl, add the the sugar, cornstarch, egg yolks, and a pinch of salt, then whisk until pale.
3- Slowly add the milk mixture to the bowl while continuing to mix.
4- Pour the mixture back into the saucepan, and cook while continuously whisking over medium heat until thick.
5- Turn off the heat, add the butter and vanilla, then mix to combine. Chill in the fridge for 2 hours.
Step 2: Preparing the Chocolate Whipped Cream
1- In a bowl, add the heavy cream, vanilla, cocoa powder, and powdered sugar.
2- Whip with an electric egg beater until medium-stiff peaks form.
Step 3: Assembling the Trifle
1- Layer cubed Merendina cakes, followed by the Raibi pastry cream, and then fresh berries in a trifle bowl or individual glasses.
2- Repeat the layers from step 1 until the bowl or glass is filled, then top with the chocolate whipped cream.
3- Garnish with more berries and dark chocolate shavings. Serve and enjoy!
