Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. In a large bowl, whisk egg yolks and half the sugar until light and fluffy. In a separate bowl, whisk egg whites until stiff peaks form. Gradually add the remaining sugar while whisking continuously. Gently fold the egg yolk mixture into the egg whites, followed by the sifted flour and Matcha Magic powder, until just combined. Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before assembling the trifle. For the Chocolate Ganache:
In a saucepan, heat heavy cream over medium heat until simmering. Do not boil. Remove from heat and add chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Stir in MegaPlants Cacao Magic powder until fully incorporated. Let the ganache cool slightly until thickened but still pourable. For the Whipped Cream Layer:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Assembly:
In a serving dish or trifle bowl, crumble half of the cooled sponge cake into the bottom. Drizzle half of the chocolate ganache over the sponge cake layer. Spread a layer of fresh berries (optional) on top of the ganache. Top with half of the whipped cream layer. Repeat layers with remaining sponge cake, ganache, berries (optional), and whipped cream. Dust the top generously with crushed freeze-dried strawberries for a beautiful and flavorful finish. Refrigerate the trifle for at least 30 minutes before serving, allowing the flavors to meld. Tips:
You can substitute the sponge cake with store-bought pound cake or ladyfingers for convenience. For a richer chocolate flavor, use Dutch-processed cocoa powder in the ganache. Feel free to adjust the sweetness of the whipped cream layer to your preference. Get creative with decorations! You can use additional fresh berries, chocolate shavings, or even edible flowers for an extra touch.
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