Dark chocolate, plum & Patron XO trifle

ingredients

• Dark chocolate, plum and Patron XO trifle

  • 20 red-fleshed plums, halved and stones removed (or 1 x 850g can of black doris plums, drained and stones removed)
  • 1 tablespoon brown sugar

• Chocolate custard

  • 1 litre whole milk
  • 200 gram sugar
  • 1 teaspoon heilala vanilla extract
  • 2 teaspoon instant coffee granules (or 1 double espresso)
  • 10 egg yolks
  • 60 gram cornflour
  • 70 gram dutch cocoa
  • 200 gram dark chocolate, chopped

• Swiss meringue

  • 5 egg whites
  • 325 gram caster sugar

• To assemble

  • 1 packet savoiardi (ladyfinger) biscuits
  • 1/4 cup patron xo cafe dark cocoa
  • 500 millilitre cream, whipped

method

• Dark chocolate, plum and Patron XO trifle

  • 1

    Place plums cut-side up, on a lined baking tray. Sprinkle with sugar and roast for 20 minutes at 175°C until caramelised slightly. Set aside to cool.

  • 2

    Place the milk, half the sugar, vanilla extract, a pinch of salt and the coffee into a saucepan. Stir and warm over a medium heat.

  • 3

    In a bowl, whisk the remaining sugar, egg yolks and cornflour together until smooth and pale. When milk is hot, start whisking egg yolk mixture and begin adding the hot milk, a little at a time. When almost all of the milk has been added (reserve ½ cup) pour everything back into the saucepan.

  • 4

    Take the reserved ½ cup of milk mixture and whisk in the cocoa powder to make a paste. Whisk this back into the saucepan and continue heating, while whisking gently. After a few minutes you will have thick, dark cocoa custard. Lastly, stir in the chopped chocolate.

  • 5

    Pour the custard into a bowl, pressing plastic wrap directly onto the top of it and place in the fridge to chill.

  • 6

    For the Swiss meringue, whisk the egg whites and caster sugar together in a metal bowl and place over a pot of simmering water to dissolve the sugar. Whisk occasionally and brush the sides with a wet brush to remove sugar crystals. Once the sugar has dissolved (the mix will be quite warm) remove from the heat and beat until you have thick glossy meringue.

  • 7

    To assemble the trifle, dip the savoiardi biscuits in the Patron XO and place in the bottom of your dish. Cover with a generous layer of whipped cream followed by a layer of the cooled, roasted plums and a thick layer of the chocolate custard. Repeat, creating another layer of savoiardi, cream, plums and custard.

  • 8

    To finish, dollop great big spoonfuls of meringue on top leaving it rough and peaky. Toast with a small gas torch. Place in the fridge to chill overnight.