Christmas chocolate trifle

Fairlady
8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (12)

6.00 eggs — just the yolks
45.00 ml sugar
750.00 ml milk — warmed
250.00 g sponge cake
820.00 g cherries — black, stoned
60.00 ml kirsch — or almond essence
125.00 g chocolate
375.00 ml cream — chilled
5.00 ml vanilla — essence
15.00 ml sugar
15.00 g chocolate — melted
45.00 ml almonds — toasted
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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.



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