1 teaspoon vanilla bean paste
pinch of salt
250ml Bulla pure cream
250g brown sugar
1 tablespoon unsalted butter
800ml Bulla dollop cream
150g icing sugar
1 lemon, zested
4 large fresh passionfruit
½ packet gingernut biscuits
200ml Bulla dollop cream
Small block Callebaut milk chocolate
Icing Sugar, for dusting
Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for three minutes.
Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.
Place one third of the cream/lemon mixture into the trifle bowl.
Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.
Place in the fridge for 2-3 hours to set.
To finish, spoon the dollop cream (B) on top of the trifle.
Create chocolate shavings using a vegetable peeler.
Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
Finally, dust some icing sugar over the trifle.
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