Loading...- Category: 2026 Milk Calendar
Nanaimo Mascarpone Trifle
Sweet, creamy and indulgent— this trifle combines a chocolate coconut base, velvety custard and rich whipped cream for a truly irresistible dessert.
Ingredients
GANACHE LAYER
CRUMBLE LAYER
MASCARPONE CUSTARD
WHIPPED TOPPING
GARNISH
Instructions
- StepIn a microwave-safe bowl, heat the whipping cream until warm. In a separate bowl set over a pot of simmering water (double boiler), melt the chocolate, stirring until smooth. Pour the warm cream into the melted chocolate and stir gently until fully combined and glossy. Divide the mixture evenly among small dessert cups and refrigerate for at least 20 minutes, or until set.
- StepIn a bowl, combine graham cracker crumbs, cocoa powder and shredded coconut. Stir in melted butter, vanilla extract and maple syrup. Press firmly into a parchment-lined 8×8-inch (20×20 cm) pan. Chill in the freezer for 15 minutes. Remove from freezer and break into bite-sized pieces for layering.
- StepIn a saucepan over medium heat, whisk custard powder and sugar with 2 tablespoons of the milk to form a smooth paste. While whisking continuously, gradually add the remaining milk. Cook, whisking constantly, until the mixture thickens (about 3–5 minutes). Remove from heat and whisk in mascarpone cheese and vanilla extract. Allow to cool slightly.
- StepBeat whipping cream, sugar and coconut extract in a chilled bowl until soft peaks form.
- StepIn small dessert cups with the set ganache, layer in equal servings of each component starting with the mascarpone custard, then chocolate coconut pieces, topped off with whipped cream and chocolate curls. Chill for at least 1 hour before serving.
