Italian Sponge Cake Trifle

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

Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl. Add 1/2 cup sugar to whites and beat until very stiff. Add a pinch of salt to help stiffen the egg whites faster. It should take 5–10 minutes to achieve stiff peaks.

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

Pour into prepared pans. Bake at 350ºF for 25–27 minutes or until inserted toothpick comes out dry. Cool for a few minutes, remove from pan and remove parchment paper. Cool completely on wire cooling racks.

For the mousse:
Melt chocolate and water in saucepan. Whisk in vanilla. Allow to cool (stick in the fridge to speed along the cooling process).

Whip cream and add confectioners sugar. Reduce mixer speed and add chocolate. You may need to fold in chocolate completely if the low setting doesn’t incorporate fully. Place in fridge until ready to assemble trifle.

For the whipped cream:
Whip cream. Add confectioner’s sugar and vanilla. Place in fridge until ready to assemble trifle

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

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

Garnish with fruit or more chocolate drizzle. Store covered in fridge. Best served cold.