Nanaimo Mascarpone Trifle

Directions

1. Ganache Layer: In a microwave-safe bowl, heat the whipping cream until warm. In a separate bowl set over a pot of simmering water (double boiler), melt the chocolate, stirring until smooth. Pour the warm cream into the melted chocolate and stir gently until fully combined and glossy. Divide the mixture evenly among small
   dessert cups and refrigerate for at least 20 minutes, or until set.
2. Crumble Layer: In a bowl, combine graham cracker crumbs, cocoa powder and shredded coconut. Stir in melted butter, vanilla extract and maple syrup. Press firmly into a parchment-lined 8×8-inch (20×20 cm) pan. Chill in the freezer for 15 minutes. Remove from freezer and break into bite-sized pieces for layering.
3. Mascarpone Custard: In a saucepan over medium heat, whisk custard powder and sugar with 2 tablespoons of the milk to form a smooth paste. While whisking continuously, gradually add the remaining milk. Cook, whisking constantly, until the mixture thickens (about 3–5 minutes). Remove from heat and whisk in mascarpone
   cheese and vanilla extract. Allow to cool slightly.
4. Whipped Topping: Beat whipping cream, sugar and coconut extract in a chilled bowl until soft peaks form.
5. Assembly: In small dessert cups with the set ganache, layer in equal servings of each component starting with the mascarpone custard, then chocolate coconut pieces, topped off with whipped cream and chocolate curls. Chill for at least 1 hour before serving.