Chocolate Cherry Trifle

posted by Angel 11-17-98 8:22 PM

Chocolate Cherry Trifle

350g (11oz) chocolate cake

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

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.

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