makes
12
prep
40 minutes
cook
20 minutes
difficulty
Mid
makes
12
serves
preparation
40
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
Marshmallow sauce
- 1 cup (250 ml) water, divided
- 1 tsp (3 g) unflavoured gelatin or agar powder
- 1½ cups (300 g) granulated sugar
- 1 cup (250 ml) white corn syrup
- 3 tsp (15 ml) vanilla bean paste or extract
Chocolate sauce
- 115 g (½ cup) unsalted butter
- 1 cup (200 g) dark brown sugar
- 1 cup (250 ml) 1% or 2% milk
- 360 g (12 oz) semisweet chocolate, chopped
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 g) salt
Assembly
- 3 cups graham cracker crumbs (see Note)
- ½ cup (115 g) unsalted butter, melted
- 24-36 graham crackers (see Note)
- 3 cups 750 ml mini marshmallows
- candy “googly eyes” (optional, see Note)
Makes about 12 individual desserts (you can use any oven-proof glass jars you can find, so the yield may vary depending on how big or small they are).
Instructions
1. For the marshmallow sauce, place ½ cup (125 mL) of the water in a small saucepan and sprinkle the gelatin or agar overtop to soften for a minute. If using gelatin, heat this over low heat, stirring until dissolved. If using agar, bring the water to a boil over high heat and stir, boiling for one minute. Remove from the heat and set aside.
2. Bring the remaining ½ cup (125 mL) of water, sugar and corn syrup up to a full boil over high heat. Continue to boil on high, without stirring, until the sugar reaches 115 °C (240 °F) on a candy thermometer. Whisk in the gelatin mixture and transfer this to a heatproof bowl or in the bowl of a stand mixer fitted with the whip attachment. Whip the sugar on high speed until it becomes white and frothy, and cools down almost to room temperature, about 8 minutes. Beat in the vanilla and set aside. If preparing ahead, the sauce can be kept in an airtight jar or container at room temperature indefinitely.
3. For the chocolate sauce, bring the butter, brown sugar and milk to just below a simmer over medium-low heat, whisking often. Once the sugar has melted add the chocolate and whisk until the sauce is smooth. Stir in the vanilla and salt and set aside (you can work with the sauce still warm, or chill and reheat to room temperature to use).
4. To assemble, preheat the oven to 200 °C (400 °F) and place 12 ovenproof glass jars or dishes on a baking tray. Stir the graham crumbs and melted butter together and spoon a little into the bottom of each glass. Top this with a layer of marshmallow sauce (using 2 spoons makes it tidier). Top the marshmallow sauce layer with a graham cracker (break it in pieces to fit into the jar, if needed) and top this with chocolate sauce. Repeat these layers until you reach the top of the jar, trying to end with chocolate sauce if you can. Top each trifle with a generous handful of mini marshmallows. Bake the trifles for 3-4 minutes, until the marshmallows have browned and then serve. For a Halloween ghoulish effect, press two candy “googly eyes” into each trifle before serving. The trifles are tasty warm or at room temperature.
Note
• Graham cracker biscuits are available from specialty retailers. Substitute digestive biscuits, or plain biscuits such as Arnott’s Marie.
• Edible decorative eyeballs are available from supermarkets and other retailers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
