Sunday 31 March 2013

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
Black Forest Trifle - a classic Easter dessert.


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


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.

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