Do you want to pamper or indulge your loved one on Valentine’s Day with something personal? You can’t go wrong with something you bake yourself! This delicious trifle, made from a recipe for white chocolate blondie, mascarpone crème, fruit jam, custard and biscuits, is a guaranteed success. You can do the baking on your kamado and the construction of the trifle on the day before Valentine’s Day. The flavours of the different layers meld together so that your trifle becomes even more delicious. This way you have even more time for each other on Valentine’s Day.
- 60 g flour
- 60 g soft butter
- 60 g icing sugar
- 60 g egg white
- 60 g flour
- 2 eggs
- 150 g sugar
- 125 g butter, plus extra for greasing
- 100 g white chocolate (callets or drops)
- 1 vanilla pod
- 400 g mascarpone
- 2 tbsp icing sugar
- 4 g gelatine sheets
- 200 ml red currant juice
- 20 g sugar
- 100 g blueberries
- 100 g raspberries
- 3 egg yolks
- 75 g sugar
- 25 g flour
- 250 ml milk
- icing sugar, for dusting
- 5 mint leaves
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 190°C. Sieve the flour for the biscuits. Put all of the ingredients in a bowl and beat until everything is well combined. Scoop the batter into a pastry bag and place it in the refrigerator for one hour.
- For the white chocolate blondie, grease a round baking tin (Ø 30 cm) with butter. Sieve the flour. Beat the eggs with the sugar until the mixture turns white. In the meantime, melt the butter with the chocolate on medium heat; make sure the temperature does not exceed 40°C. Fold a small amount of the egg mixture through the chocolate mixture and then fold this mixture through the egg mixture. Fold in the flour. Pour the batter evenly into the mould and then place the mould on the grid in the EGG. Close the lid of the EGG and bake the white chocolate blondie for approximately 15 minutes until golden brown and done.
- In the meantime, for the mascarpone crème: Cut the vanilla pod in half lengthwise and scrape out the seeds; set the pod aside for the custard. Stir the vanilla seeds and the icing sugar through the mascarpone until well combined and then scoop into a pastry bag. Put the crème in the refrigerator until ready to use.
- Remove the mould with the white chocolate blondie from the EGG and allow the blondie to cool approximately 15 minutes in the tin before removing it. To bake the biscuits, place the Baking Stone on the grid and bring the EGG to 180°C.
- For the fruit jam, soak the gelatine in plenty of cold water. In the meantime, on medium heat, bring to a boil half of the currant juice with the sugar. Remove the pan from the heat, squeeze out the water from the gelatine and dissolve the gelatine in the hot berry juice, stirring constantly. Mix the rest of the berry juice into the mixture and allow to cool to room temperature.
- In the meantime, for the custard, mix the egg yolks, sugar and flour in a saucepan and heat on medium. Slowly stir in the milk so that all of the ingredients are thoroughly combined. Add the reserved vanilla pod and bring the custard to a boil stirring constantly on medium heat. As soon as the custard begins to boil, immediately remove the saucepan from the heat and push it through a rounded sieve. Cover with cling film and allow the custard to cool in the refrigerator.
- Divide the slightly jelled berry juice into two equal parts for the fruit jam. Fold the blueberries through one half and the raspberries through the other half, reserving a few berries for the garnish. Allow the jam to set further in the refrigerator.
- For the biscuits, cut two circles of parchment paper with the same measurement as the Baking Stone. Pipe little hearts from the batter on one of the circles and place the parchment paper on the Baking Stone. Close the lid of the EGG and bake the biscuits for approximately six minutes until golden brown. Remove the biscuits, including the parchment paper, from the EGG and allow to cool. Make the remaining biscuits in the same way. Store the biscuits in a closed container until ready to serve. You do not need all of the biscuits for the trifle, but the rest will surely be enjoyed!
- Break the white chocolate blondie into large pieces.
- Pipe some of the mascarpone crème in a trifle bowl. Spread a layer of blondie pieces over the mascarpone. Spoon the blueberry jam on top, followed by another layer of blondie pieces. Now add a layer of custard to the bowl and then a layer of raspberry jam. End with pieces of white chocolate blondie, covered with a layer of mascarpone crème. Reserve some of the blondie, in a closed container, for serving.
- Put the trifle in the refrigerator overnight.
- Remove the trifle from the refrigerator. Dust the reserved white chocolate blondie with icing sugar.
- Garnish the trifle with the blondie, blueberries, raspberries, mint leaves and two biscuits.
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