Inside out trifle

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How to make Inside out trifle

  • Yield : 16
  • Prep Time : 7:00
  • Cook Time : 0:05
  • Total Time : 7:05

Ingredients

  • 400g Coles Bakery Chocolate Sponge Roll*, cut into 1cm-thick slices
  • 1/3 cup (80ml) Frangelico liqueur (optional)
  • 500ml vanilla ice-cream, softened
  • 125g fresh raspberries
  • 1/4 cup (35g) pistachios, toasted, chopped
  • 1L chocolate ice-cream, softened
  • 1/4 cup (35g) hazelnuts, toasted, chopped
  • 40g Europe Summer Roll, chopped

Hazelnut-chocolate sauce

  • 100g dark chocolate, coarsely chopped
  • 1/2 cup (125ml) thickened cream
  • 1/3 cup (110g) Coles Smooth Hazelnut Spread
  • 1 tablespoon Frangelico liqueur (optional)

Method

  • Step 1 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 mins.
  • Step 2 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 3cm-thick shell. Place in the freezer for 30 mins or until firm.
  • Step 3 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.
  • Step 4 While the trifle is freezing, make the hazelnut-chocolate sauce. Combine the chocolate, cream, choc-hazelnut spread and Frangelico, if desired, in a saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
  • Step 5 Turn the trifle onto a serving platter. Remove plastic wrap. Drizzle with some of the hazelnut- chocolate sauce.

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