Chocolate Berry Pecan Brittle Trifle

Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores. Ingredients Method Ingredients Cake 225 g Valrhona Guanaja 70% Chocolate, roughly chopped 80 ml Allpress Espresso Coffee, warm 7 Kangaroo Island Eggs, separated 1 cup caster sugar Trifle 350 g Strawberries, halved & … Continue reading Chocolate Berry Pecan Brittle Trifle