Adam Liaw’s strawberry and chocolate pudding
This simple, trifle-like pudding is rich and indulgent.
Ingredients
300ml thickened cream
100g savoiardi biscuits
1 large punnet strawberries, halved
dark chocolate, shaved, to serve
CHOCOLATE CREAM
500ml milk
1 tsp vanilla paste
4 egg yolks
2 tbsp Dutch-process cocoa powder, plus extra to serve
80g caster sugar
25g corn starch
50g unsalted butter
75g dark chocolate, chopped
Method
Step 1
For the chocolate cream, place the milk and vanilla in a small pan and bring to a simmer, watching that it doesn’t overflow. Combine the egg yolks, cocoa, sugar and cornstarch in a bowl and whisk until combined. Add the hot milk to the egg mixture in a thin stream, whisking continuously. Pour back into the pot and whisk until the custard thickens and starts to bubble. Pass through a sieve to remove any lumps, then whisk in the butter and chopped chocolate until both are melted. Chill in the fridge with a sheet of plastic wrap directly on top of the chocolate cream. Separately, whip the thickened cream to soft peaks.
Step 2
Place a little chocolate cream in the base of a glass presentation bowl and scatter some savoiardi on top. Add some sliced strawberries and a little whipped thickened cream. Repeat layers like a rough trifle until all the ingredients are used, finishing with strawberries, some shaved dark chocolate and a light dusting of cocoa powder
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-strawberry-and-chocolate-pudding-20250204-p5l9kj.html