Hazelnut Latte Trifles True Confections''' high-quality paisley tea is organic, fair trade, and non-genetically modified. The sponge fingers, usually used in trifle, would be victoria sponge cake, The custard would be a custard flavour buttercream which I had used before in my Nanaimo bars and Double Stuff Custard Creams. The jelly layer would be prepared in the cake tin which the cake was baked in, so it was the same diameter as the sponge cake.

Ingredients of Hazelnut Latte Trifles

  1. It's of Custard Cream:.
  2. It's 200 ml of ＊ Milk.
  3. You need 25 grams of ＊ Granulated sugar.
  4. Prepare 2 of ＊ Egg yolks.
  5. It's 5 grams of ＊ Cake flour.
  6. You need 10 grams of ＊ Unsalted butter.
  7. It's 30 grams of Whole skinned hazelnuts.
  8. Prepare 50 grams of Granulated sugar.
  9. You need 200 ml of Heavy cream.
  10. It's 1/2 of of a sheet cake Sponge cake (storebought is fine).
  11. You need 2 tsp of Instant coffee powder.
  12. It's 1 of Coffee liqueur.

Hazelnut Latte Trifles instructions

  1. Make the custard cream. Mix the granulated sugar amount marked with an ＊ and the egg yolk very well. Add the cake flour and mix it in well too..
  2. Warm up the milk until it's bubbling lightly, and add it to the Step 1 mix. Stir quickly..
  3. Pour the mixture back into the pan through a strainer. Cook over high heat while mixing continously with a spatula. When it starts to bubble, lower the heat to medium, and keep mixing without pausing..
  4. When the custard is cooked through thoroughly, add the butter. Transfer the custard to a shallow tray, cover tightly with plastic wrap, and cool over a bowl of ice water..
  5. Chop up the hazelnuts roughly..
  6. Put 50 g of granulated sugar in a pan, and cook over medium heat until the sugar melts. When it has completely melted and has started to color, add the hazelnuts..
  7. Keep cooking over medium heat while coating the hazelnuts with the sugar. When it all turns a caramel color, take the pan off the heat and spread out onto a baking sheet while it's still hot. Leave to cool..
  8. When the hazelnuts have cooled and the caramel has hardened, put it all into a thick plastic bag, and bash it lightly with a rolling pin..
  9. Cut the sponge cake into 2 1cm thick slices, and cut them out with the glasses you'll be using. Soak them in coffee liqueur (use as much as you like)..
  10. Whip the heavy cream until it forms soft peaks, and divide into 3 portions..
  11. Divide the custard cream into 2 portions. Mix 2 tablespoons of the caramelized hazelnuts into one portion with 1/3 of the whipped cream..
  12. Add the instant coffee and 1/3 of the whipped cream to the other half and mix..
  13. Layer the Step 9, 11 and 12 mixture in any order you like in the glasses. End with a layer of whipped cream, which is reminiscent of the foamy milk on lattes..
  14. Top with the remaining caramelized hazelnuts..

A mixed affair of brownies and chocolate sponge with roasted hazelnut mousse. Browse their menu and store hours. A mixed affair of brownies and chocolate sponge with roasted hazelnut mousse. Double shots of espresso with little steam milk & more micro foam. Double shots of espresso with cold milk & ice.

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