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Instructions:
To prepare the cheesecake layer:
Whisk the softened cream cheese, icing sugar, and vanilla extract until smooth. and creamy.
In a separate bowl, whip the crème fraîche until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Prepare the salted caramel sauce:
In a saucepan over medium heat, melt the sugar until golden brown. Stir constantly to prevent it from burning.
Once the sugar has melted, gently add the butter and mix until smooth.
Gradually pour in the crème fraîche, stirring constantly, and cook for another 2 to 3 minutes until the mixture is smooth and thick.
Stir in the sea salt and let the caramel cool slightly.
Assemble the trifle:
Cut the sponge cake or sponge fingers into pieces and arrange them in the bottom of your trifle pan.
Drizzle the salted caramel sauce over the cake pieces.
Spread a layer of cheesecake mixture over the cake.
Repeat until the trifle pan is full, finishing with a layer of cheesecake.
Topping and Serving:
Drizzle with salted caramel and garnish with chocolate shavings or cocoa powder.
Sprinkle with a little sea salt for the perfect sweet and salty flavor.
Chill in the refrigerator for a few hours before serving to allow all the flavors to blend harmoniously.
Sound familiar? 🌟
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