Coffee, Hazelnut Gianduja & Vanilla Mousse Trifle

Play Fair on Your Menu

Fair Trade Certified™ products have a positive impact on the global market, environment, and workers around the world.  This distinction is important to today’s consumers concerned with fair practices and sustainability measures. Maines is committed to supporting Fair Trade products that benefit small-scale farmers around the globe.

Coffee and dark chocolate are two accessible Fair Trade ingredients that can elevate your dessert menu. Pair these popular flavors and put a modern twist on a traditional dessert. Coffee-infused sponge cake, gianduja (a rich chocolate-hazelnut spread), and vanilla mousse layer up for an enticing trifle dish. Serve it in a mason jar with fresh berries for a trendy dessert that’s responsibly sourced.

 

 

Coffee, Hazelnut Gianduja & Vanilla Mousse Trifle
Layers of coffee sponge cake, gianduja, and vanilla mousse. Topped with dark chocolate shavings, cookie pieces, roasted hazelnuts, and fresh raspberries.
Servings
4
Servings
4
Coffee, Hazelnut Gianduja & Vanilla Mousse Trifle
Layers of coffee sponge cake, gianduja, and vanilla mousse. Topped with dark chocolate shavings, cookie pieces, roasted hazelnuts, and fresh raspberries.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
Coffee Sponge Cake
  1. Heat coffee and water in a saucepan over medium heat until simmering, about 5 minutes. Strain through a paper coffee filter and stir in cocoa powder while still warm.
  2. Whip egg whites in a stand mixer on high speed to soft peaks; with mixer running, gradually add ¼ cup sugar and whip until stiff peaks form.
  3. In a separate bowl, whip egg yolks and remaining ¾ cup sugar in a stand mixer on high speed until thick and pale yellow, about 5 minutes. Stir in coffee-cocoa mixture; sift flour, baking powder and salt into yolk mixture and fold until incorporated. Fold in egg white mixture.
  4. Spread batter evenly on parchment-lined half sheet tray; bake at 350°F until the top of the cake springs back lightly when pressed, about 20 minutes. Cool; refrigerate in an airtight container up to 5 days.
Hazelnut Gianduja
  1. Roast hazelnuts on a half sheet tray at 350°F until golden brown and fragrant, about 15 minutes; reserve ¼ cup for garnish. In food processor, process 2 cups hazelnuts and sugar until smooth.
  2. Whisk chocolate, cream, butter, salt and hazelnut mixture in a bowl until smooth. Cool completely; refrigerate in an airtight container up to 3 weeks. Makes about 2½ cups.
Vanilla Mousse
  1. Heat milk, ¼ cup sugar, and vanilla in a saucepan over low heat until just simmering, about 5 minutes; whisk in gelatin. Cool and strain through a fine-mesh sieve into a bowl.
  2. Whip cream in a stand mixer on high speed until soft peaks form. Whip egg whites in a stand mixer on high speed to soft peaks; with mixer running, gradually add remaining ¼ cup sugar until stiff peaks form. Fold cream and egg whites into milk mixture. Refrigerate 6 hours or until set.
For Serving
  1. Layer Coffee Sponge Cake, Hazelnut Gianduja, and Vanilla Mousse in 8-ounce glass serving dish. Garnish with cookies, raspberries, chocolate, and reserved roasted hazelnuts.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Fair Trade Organic Colombian Coffee Beans #044517

Cocoa Powder #039748

Large Eggs #032227

Granulated Sugar #037093

Cake Flour #381232

Baking Powder #389100

Salt #340610

Hazelnuts #096256

Dark Chocolate #011896

Heavy Cream #032220

Unsalted Butter #039015

Flaky Sea Salt #036458

Whole Milk #032213

Vanilla Bean #096700

Powdered Gelatin #011833

Milano Cookies #003686

Fresh Raspberries #096510

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