Christmas chocolate trifle


Ingredients 12
Servings 8
Time

Ingredients

  • 6
    egg yolks
  • 45
    ml
    sugar
  • 750
    ml
    milk, warmed
  • 250
    g
    plain bought sponge cake (or make your own chocolate hot milk sponge cake)
  • 820
    g
    stoned black cherries
  • 60
    ml
    Kirsch or a dash almond essence
  • 125
    g
    good-quality chocolate
  • 375
    ml
    cream, well chilled
  • 5
    ml
    vanilla essence
  • 15
    ml
    sugar
  • 15
    g
    chocolate, melted
  • 45
    ml
    almonds, lightly toasted in a hot pan
 

Method

 
Whisk egg yolks with sugar, then add to warm milk, whisking constantly. Cook over low heat, stirring until custard coats back of spoon. Strain. Place a layer of crumbled sponge cake in a glass bowl. Drain cherries and scatter half over sponge, then sprinkle a little cherry canning juice and Kirsch over. Cover with a layer of custard, remaining sponge, remaining cherries and a little more custard. (The secret of a good trifle is to pour custard that's still hot over sponge.) Melt first quantity of chocolate and streak over custard, chill. Whip chilled cream with vanilla essence and sugar until soft peaks form. Spread a thin layer over trifle. Streak remaining melted chocolate over trifle to create a marbled effect. Pipe rosettes of remaining whipped cream on top and add toasted almonds.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

49 minutes ago
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.