1. Learning objectives
To further reinforce knowledge of denaturation, coagulation and foam formation by producing a trifle or tiramisu
To demonstrate finishing techniques by garnishing the finished product
To demonstrate application of food safety principles in practical task

2. Practical 5 –Trifle or Tiramisu
Grade
Description
8-9
Competently executes a wide range of complex technical skills and processes to an excellent standard in the making of the dishes.
Selects and uses appropriate equipment with precision and accuracy.
The dishes show a high level of demand, complexity and challenge.
The dishes include a wide range of finishing techniques such as garnishing and decoration eg piping. All dishes are accurately presented with attention to detail and finished to an excellent standard.
Excellent evidence of time management. All dishes produced very successfully within the time limits.
The student shows excellent application of food safety principles.
6-7
Competently executes a range of technical skills, including some complex skills to a very good standard in the making of the dishes.
Selects and uses appropriate equipment accurately.
The dishes show complexity and challenge.
The dishes show a range of appropriate finishing techniques and are presented to a very good standard.
Very good evidence of time management. All dishes were produced successfully within the time limits.
The student shows very good application of food safety principles.
4-5
Executes technical skills and processes to a good standard in the making of the dishes.
Selects and uses appropriate equipment with some accuracy.
The dishes show some demand and challenge.
The dishes show some appropriate finishing techniques such as garnishing and decoration and are presented to a good standard.
Good evidence of time management. All dishes were produced within the time limits.
2-3
Executes technical skills and processes with some inaccuracies in the making of the dishes.
For the majority of the processes appropriate equipment selected and used with some accuracy.
Dishes show some demand but limited level of skill.
The dishes include some finishing techniques but lack of consideration related to some of the presentation.
Satisfactory attempt to follow timings with adequate application of food safety principles. 1
Limited/basic technical skills and processes used with inaccurate outcomes in the making of the dishes.
Some attempt to select appropriate equipment.
The dishes lack demand and include mainly basic skills.
The dishes are of a basic standard with a lack of appropriate finish and presentation.
No evidence of time management – constant reminders needed
Constant support to stay safe with food.

3. Equipment needed Tiramisu White tray – with ingredients
Pan
Pan stand
Electric whisk
Measuring jug
Medium Bowl
Glass bowl
Electric Whisk
Tablespoon
White plastic spoon
Spatula
Sieve
Presentation bowl
Tiramisu
White tray – with ingredients
Measuring jug
Medium bowl
Glass bowl
Electric Whisk
Tablespoon
Teaspoon
Spatula
Sieve – to dust cocoa powder
Presentation bowl

4. Method Tiramisu Trifle MAKING THE JELLY:
Place the fruit into a pan along with 100g of caster sugar and 500ml of water. Bring to a gentle simmer and cook for 2 minutes. Then, spoon around 2tbsp of fruit into a small bowl and put aside. Carry on cooking the rest of the fruit for a further 5 minutes.
Soak the gelatine in cold water to soften it.
Put a sieve/strainer over a bowl and pour the fruit and juice from the pan into the sieve/strainer. Press with a spoon to extract as much of the juice as possible. Squeeze the excess water from the gelatine and stir into the hot fruit syrup until it has all dissolved. Allow to cool until it just starts to set.
Place the cubed cake into your trifle dish and arrange the fruit over it. Then pour the jelly mixture over
Wash your pan ready to make the custard
MAKING THE CUSTARD:
Mix the custard powder, milk and the remaining 25g of caster sugar in the pan. Heat the custard, stirring at all times, until it goes thick. Once cooled, pour over the cake and jelly.
MAKING THE CREAM TOPPING:
Add the cream, icing sugar and vanilla extract to a bowl and whip until it just starts to thicken. Do not over whip or the cream will separate.
Spoon the cream over the custard and spread gently.
Tiramisu
Place the cold coffee in a bowl and put to one side.
Spoon the mascarpone into a bowl and add the almond extract and sugar. Beat until it goes smooth.
Start adding the cream to the mascarpone a little at a time, stirring continuously until the mixture is smooth and there are no lumps. Now use a balloon whisk and beat the mixture until it thickens to firm peaks. DO NOT over beat it or it will separate.
Dip each biscuit/cake fingers into the coffee for about two seconds on each side and shake off the excess.
Cover the bottom of your dish with the dipped sponge fingers. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.

5. Flipped Learning for week 11
To READ
Carbohydrates- p16-19
Energy - p59- 61
To Do
Practice questions - p21