Yield: 1 servings
|40 millilitres||White rum; (2 Tbs)|
|100 millilitres||Creme de Menthe; (5 Tbs)|
|1 pack||Trifle sponges; (8)|
|1 \N||100 gram car Greek yoghurt|
|284 millilitres||Double cream; (1/2 pint)|
|150 grams||Cadbury's Bournville chocolate|
|\N \N||A 825ml; (11/2 pint) pudding|
|\N \N||; basin, lined with|
|\N \N||; cling film|
|\N \N||Rose leaves|
YOU ALSO WILL REQUIRE
Mix the rum with 3 tablespoons Creme de Menthe and 4 tablespoons of water.
Slice through the sponges to make them thinner, reserve 4 pieces for the top then dip the remainder into the liquid and line the basin Whisk the yoghurt and cream together until thick, stir the remaining liquer into 10 tablespoons of cream and spread over the sponge. Melt the Bournville chocolate then make about 10 chocolate leaves. Fold the remaining chocolate into the remaining cream. Spoon all but 4 tablespoonfuls of the chocolate cream into the centre of the basin, cover with sponge. Set in the fridge for 3-4 hours or overnight.
Carefully turn the dessert on to a plate and spread with reserved chocolate cream. Decorate with chocolate leaves, frosting the edges with a little egg white and sugar if preferred.
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