Black Forest Trifle Recipe

And finally for today (I know there have been more recipes than usual) here is a classic Easter Sunday dessert or tea-time treat.


The trifle is one of the traditional Easer desserts (in Britain at least) and here is a classic trifle that works both for tea-time and as a dessert.

Black Forest Trifle

Serves: 4

Ingredients:

200g Madeira cake

425g (15 oz) tin of pitted black cherries in syrup

1 chocolate flake (or 50g [2 oz] grated chocolate)

100g (3 1/2 oz) dark chocolate drops

400g (14 oz) fresh custard

200ml (4/5 cup) crème fraîche

Method:

Begin by cutting the cake into thick slices. Use these to line the base of a 2.5l (10 cup) serving bowl. Cut three of the cherries in half and reserve these then spoon the remaining cherries over the cake pieces (along with any syrup).

Crumble half the chocolate flake over the cherries and scatter over half the chocolate drops. Melt the remaining chocolate drops either in a microwave on Medium for 2 minutes (or over a pan of barely-simmering water). Allow to cool for 5 minutes then gradually whisk the chocolate into the custard before pouring the mixture over the cherries.

Spoon over the crème fraîche then sprinkle with the reserved cherries and crumble over the remaining chocolate flake. Chill until ready to serve.

If desired, you can make the trifle richer by drizzling a little kirsch over the top.