posted by Angel 11-17-98 8:22 PM
Chocolate Cherry Trifle
350g (11oz) chocolate cake
Filling
2, 450G (14 1/2OZ) cand pitted dark cherries
1/4 cup Kirsch
2 egg yolks
2 tablespoons sugar
1 tablespoon cornflour (cornstarch)
1 cup milk
1 teaspoon vanilla essence
3/4 cup cream, lightly whipped
Decoration:
1/4 cup almond slivers, toasted
3/4 cup lightly whipped cream, extra
Cut cake into thin strips. Line the base of a 7-cup capacity serving bowl with some of the cake.
Drain the cherries;
reserve the juice. Combine 1 cup cherry juice with the Kirsch. Sprinkle liberally over the cake. Spoon some of the
cherries on the cake.
To make the custard:
Whisk egg yolks, sugar, and cornflour in medium heatproof bowl until thick and pale. heat the milk in a medium pan
until almost boiling, remove from heat. Add milk, gradually, to the egg mixture, beating constantly. Return mixture to
pan. Stir constantly over medium heat for 5 minutes or until custard boils and thickens. Remove from heat; add vanilla
essence. Cool. Fold in the whipped cream.
To assemble trifle:
Spoon 1/3 of the custard over the cherries and cake in the serving bowl. Top with more cake, syrup, cherries and
custard. Repeat layering process ending with custard on top.
Cover, refrigerate 3 to 4 hours. Decorate with almonds and the extra whipped cream.