Chocolate-Mint Trifle - cooking recipe

Ingredients

4 (4.25 oz) chocolate sponge cakes, roughly chopped
1 cup vanilla custard or pudding
2/3 cup heavy cream
5.25 oz mint chocolate, chopped
2 None eggs, separated
2 tbsp granulated sugar
None None white chocolate curls, to decorate

Preparation

Divide chopped cakes between 4 (13.5 oz) glasses. Top with custard. Place glasses on a tray.
Heat heavy cream and chocolate over a double boiler for 2-3 mins, stirring, until chocolate melts and mixture combines. Let cool slightly then whisk in egg yolks. Whip egg whites to soft peaks then gradually whisk in sugar until thick and glossy. Fold into chocolate mixture, in 2 batches.
Distribute between serving glasses and smooth surface. Cover with plastic wrap and chill for 3 hours, or until firm. Decorate with chocolate curls.