- 100g/3½oz caster sugar
- 100g/3½oz hazelnuts, skinned and chopped
- 1 tbsp lemon juice
- 6 ready-made sponge fingers
- 2 scoops vanilla ice cream
- 50ml/2fl oz double cream
- ½ vanilla pod, seeds removed
- 55g/2oz mascarpone cheese
- 25g/1oz dark chocolate, melted
- 1 tbsp lemon juice
- fresh mint sprig, to garnish
- For the crackle, place the sugar in a saucepan over a medium heat and cook for five minutes, until it caramelises.
- Remove from the heat, add the lemon juice and stir through hazelnuts.
- Drizzle out onto non-stick baking paper and leave to set.
- Meanwhile, for the trifle, break up four of the sponge fingers and place in the bottom of a tall ice cream glass.
- Add the scoops of ice cream.
- Place the cream in a bowl and add the vanilla seeds. Lightly whip the cream and vanilla, then add the mascarpone and stir through.
- Place the mascarpone cream into the ice cream glass and drizzle with melted chocolate.
- Top with the two remaining fingers and add some of the hazelnut crackle.
- Garnish with a sprig of mint and serve.