TRIFFLE BOWL RECIPES

Steps:

• Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.
• Butter a 30x22cm (12 x 8.5in) tin and set aside.
• Place the flour, sugar and cocoa powder in a large mixing bowl and give it a good stir.
• Drizzle the melted butter into the flour mixture.
• Mix everything together until the mixture is crumbly and sand-like.
• Tip the bowl’s contents into the buttered tin.
• Using your hands or a spatula, press hard onto the chocolate mixture. Flatten the surface as much as
• possible and ensure that the mixture is as dense as possible.
• Bake in the oven for 30-35 minutes, or until crisp.
• Remove the tin from the oven and sprinkle with extra sugar.
• You can serve it either hot or cold, on its own or with pink custard. Enjoy!

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.