Karina’s Trifle-Misu with Chocolate-Cowby Custard, Chocolate Soil and Chocolate-Mint Herb Pot Plants
If you like cooking, as well as gardening, then this recipe is for you!
This recipe is very fun to do for kids as well as big kids (like me)!
I made up the recipe, however, the idea of an edible plant was someone else’s (not sure who, so all credits go to this person).
- 500ml custard made up as per custard powder packet directions (this usually means using custard powder, 2 tablespoons of castor sugar and 500ml of milk).
- 200g good quality milk chocolate
- 3 heaped tablespoons good quality cocoa
- 3 tablespoons premium strength cowboy drink
- 1 teaspoon vanilla essence
- 2 heaped tablespoons of strong coffee
- 3 flat tablespoons of ‘creme de cacao’ Liqueur
- 1/3 cup castor sugar
- 2 cups boiling water
- 550g Italian lady finger biscuits
Chocolate Soil and plant Topping:
- Ten long sprigs of fresh ‘chocolate mint’ herb, freshly cut.
- 250g chocolate ripple biscuits, crumbled and smashed with a rolling pin
- 250g mascarpone
- 400g whipped cream
- 3 egg whites, whipped until soft peaks form
- 3 egg yolks, whipped with 1/3 cup castor sugar, until pale and thick
- 2 x new medium-sized terracotta pots, cleaned thoroughly, then set aside to dry naturally
- 1 x new medium-sized garden trowel, cleaned thoroughly, then set aside to dry naturally
- Foil to line the inside of both terracotta pots, also using the foil to cover the hole at the bottom of the terracotta pot.
Combine 250g mascarpone with 400g whipped cream, then gently fold in the creamed egg yolks, followed by the whipped egg whites until combined, but still light (refer to cream layer ingredients). Place this cream mixture in a large bowl in the refrigerator to chill.
Place chocolate ripple biscuits in a large and lockable glad wrap bag, ensuring all biscuits are placed inside and all air is knocked out of the bag before closing. Close the bag, then, using a rolling pin, crush all the biscuits until they maintain the consistency of soil. Set aside (away from heat or cold).
Boil 2 cups of water, then, using a spoon and a large bowl, combine all the coffee soak ingredients. Once combined and whilst still hot, carefully and briefly dip all the Italian lady finger biscuits in this mixture, place in a large bowl, then set aside.
Make your chocolate cowboy-custard by following the directions of your custard powder mixture packet and by adding milk and sugar, then follow all directions until your custard is lovely and thick. Whilst your custard is still hot, add 200g cadbury milk chocolate, separated into cubes, then gradually whisk in, along with your bournville cocoa, cowboy drink and vanilla essence. Whisk until all ingredients are well combined, then set aside. Refer to my custard ingredients section under the ingredients section.
Compiling the Beauty:
Grab your two terracotta pots, then line them both with foil. Now the fun begins!
Grab 1/4 of the soaked italian biscuits, then evenly place them at the bottom of one of your terracotta pots. Pour 1/4 of your chocolate-cowboy custard over this, then pile 1/4 of your mascarpone and whipped cream mixture on top. Repeat this process one more time for this first pot. Top with half of your chocolate soil mixture, then gently and artistically stab your chocolate soil mixture with 5 ‘chocolate mint’ herb cuttings. Repeat this process to make your other pot.
Serve with a mess of your chocolate soil and your garden trowel, using your garden trowel as a scoop for your dessert!
N.B. The fresh ‘chocolate mint’ herb is a perfect match for the chocolate-cowboy custard in one mouthful!
This was heaps of fun to make!
Makes 2 pots!