Italian Sponge Cake Trifle

Preparation

For the cake:
Cut parchment paper to fit two 9-inch round cake pans.

Separate the eggs by placing the whites in the large mixer bowl and the yolks in the small mixer bowl. Add 1/2 cup sugar to whites and beat until very stiff. Add a pinch of salt to help firm up the egg whites faster. It should take 5-10 minutes to get stiff peaks.

Add the remaining 1/2 cup sugar to the yolks and beat until very thick and pale yellow in color. Fold the egg yolk mixture into the egg whites. Stir in flour, using 1/3 cup each time until well blended. Do not overmix.

Pour into prepared molds. Bake at 350°F for 25 to 27 minutes or until a toothpick inserted comes out dry. Leave to cool for a few minutes, unmold and remove the parchment paper. Cool completely on cooling racks.

For the mousse:
Melt chocolate and water in a saucepan. Whisk the vanilla. Leave to cool (leave in the refrigerator to speed up the cooling process).

Whip the cream and add the icing sugar. Reduce mixer speed and add chocolate. You may need to fully incorporate the chocolate if the low setting does not fully incorporate. Place in the fridge until ready to assemble the trifle.

For the whipped cream:
Whip the cream. Add icing sugar and vanilla. Place in the refrigerator until ready to assemble the trifle

For the ganache layer:
Melt chocolate and heavy cream in microwave, stirring every 30 seconds until almost melted. Whisk vigorously until the mixture is smooth. Cool to room temperature.

To assemble the trifle, cut the cake into bite-sized cubes. Using a trifle dish or large glass bowl, layer the bottom of the dish with the cubed cake. Spoon the mousse onto the layer and smooth with a metal spoon or rubber spatula. Using a spoon, pour the ganache over the mousse. Place the whipped cream on the ganache and smooth with a spatula. Repeat with the remaining ingredients.

Garnish with fruit or a drizzle of chocolate. Store covered in the refrigerator. Best served cold.