Fruity Yoghurt English Trifle
19-034
Group 1
Ingredient
KG
%
PETTINA CHOCOLATE SPONGE MIX
0.350
100.00
Whole Eggs
0.100
28.57
Water
0.030
8.57
BAKELS DAIRY BLEND
0.100
28.57
Total Weight: 0.580
Group 2
Ingredient
KG
%
CREMESS SUPERIOR
0.200
100.00
Fresh Milk
0.200
100.00
Yogurt
0.100
50.00
Total Weight: 0.500
Group 3
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
0.150
100.00
Total Weight: 0.150
Group 4
Ingredient
KG
%
BAKELS LES FRUITS 50% KIWI
0.150
100.00
Total Weight: 0.150
How to do it:
Group 1:
1. Mix pettina spong chocolate, whole eggs and water beat for about 8 minutes.
2. Fold in melted butter
3. Deposit in jelly roll pan.
4. Bake for about 13 minutes at 180 deg. Celsius
5. Cool. Set aside.
Group 2:
1. Whip cremess powder and chilled fresh milk.
2. Fold in yogurt
Instruction:
1. Cut in chocolate sponge in a round cutter.
2. 1st layer: Insert chocolate sponge.
3. 2nd layer: Pipe yoghurt whipped cream.
4. 3rd layer: put fruit coulis, les f fruit fillings.
5. 4th layer: chocolate sponge
6. 5th layer: yoghurt whipping cream
7. 7th layer: fruit coulis.
8. 8th layer: choclate sponge
9. Topping: fino dusting sugar or whipped cream topped with fresh fruits.
Related recipes
