Callum’s Chocolate Roll Trifle

METHOD

• 1

  Pour 482ml milk into a saucepan over a low heat. In another bowl, whisk together the cornflour, sugar, egg yolks and the rest of the milk until the mixture is smooth.

• 2

  When the milk in the saucepan is hot, but not boiling, add a very small splash to the egg/sugar/ cornflour mix whilst whisking frequently to stop the eggs from cooking. Whilst whisking keep adding the milk in small splashes, and then eventually pour in the milk in a slow stream.

• 3

  Place the mixture back into the same saucepan and heat over a medium flame. Stir continuously until the mixture thickens, can be 10 mins or more.

• 4

  Once thickened, turn the heat off and add in the milk and dark chocolate, as well as the vanilla extract. Stir until fully combined and smooth.

• 5

  In a trifle dish or large glass bowl, begin to layer with the slices of roll cakes to the thickness you like. Add a layer of the chocolate mixture to this, followed by more cake slices etc. until you are out of both, or the bowl is full.

• 6

  Cover the bowl with cling film, to prevent a ‘skin’ from forming on the top chocolate layer. Place the bowl in the refrigerator for a minimum of 4 hours.

• 7

  When the trifle is completely cooled and set, you can begin to whip the 300ml of cream. Whisk until light, fluffy peaks form and spread over the top layer.

• 8

  Sprinkle the grated chocolate over the cream.