Chocolate cake, fluffy cream cheese with an intense aroma and flavor of lemon, and fresh red fruits, rosy raspberries and aromatic strawberries.
Wonderful combination, unique flavor and color for this fruity Heart and Trifle.
Wonderful combination, unique flavor and color for this fruity Heart and Trifle.
| work: 01h:00′ | time: 01h:30′ | difficult: |
Red, a full red color, of vitality, beauty, optimism and passion. Pick a day and make it special! If this day is for lovers and you're in love, or want to fall in love, put the color and sweetness to your life and your table.
Choose red fruits and build with care, tenderness and love a sweet red heart, share it with your loved one, and enjoy!
Ingredients (6 servings)
|
Separate yolks from egg whites and place in separate bowls. Beat egg whites with half of the confectioner's sugar and cream of tartar to stiff meringue, and leave aside for a while. Continue beating the egg yolks with remaining sugar and vanilla for 4'-5'. |
 Cut the chocolate into pieces and melt in a bain marie for a short time.
Remove from heat and stir the chocolate to smooth and cool slightly. Add it to the mixture of beaten egg yolks, stirring. |
Add the whipped meringue, a little bit and gently with tenderness, lifting and folding until combined. Don't stirr too much or it will deflate. Use a spatula. |
Finally, sift the cocoa over the mixing bowl and stir with the spatula. |
 In large shallow baking pan* spread nonstick paper. Grease and flour. Pour in the beaten mixture and spread with a spatula to go everywhere and become the flat surface of the dessert. |
Bake the chocolate cake in a preheated oven at 180°C/ 350°F/ Gas 4 for 15'-17'. Remove the pan from the oven and place the cake, upside down, on a new baking sheet. Loosen the release paper on which it was baked and let cool on a rack. |
 Cream
With hand mixer, beat the first 4 ingredients (except the berries and dusting sugar) to puff and mix. |
 Heart Shaped DessertUse heart-shaped cutter (or just a knife) to cut 4 hearts from the chocolate cake.Place on a platter and spread a layer of cream over each. Repeat for 4 the layers. Cake/cream alternately. |
As a final layer, cover the surface of the heart with a strong dose of cream and red fruits of your choice. Like raspberries, strawberries or whatever fruit you like or find on the market. Sprinkle with a strainer, a little powdered sugar over the fruit. |
TrifleCut cake pieces and lay at the base of the glass to 2cm/ 0.8 inches.Put a couple tablespoons of cream and top with fresh strawberries. Repeat on top of the strawberries. Cake, cream and lots of fruit cut into slices and placed perpendicular on the final layer of cream. |
 If you prefer you can only make heart-shaped desserts, or Trifle (Verrines, for French), or both. Whatever you like. The ingredientss are the same. |
* If you prefer a thicker cake, use a smaller pan.- When we fill the glasses with the cream, take care to keep the outer side of the glass clean. Or wipe with paper towel.
- Place the fruit vertically to look beautiful from the glass.
- When you finish the assembly process, cover with a transparent foil and refrigerate for at least 2 hours.
