Black Forest Trifle Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Black Forest Trifle using this recipe turns out. Black Forest Trifle comes from Canadian cuisine and it is eaten as a Dessert. You owe me a thanks for sharing this recipe.
Ingredients
1 Chocolate Cake
1/3 cup chocolate liqueur, kirsch or cherry liqueur 75 mL
4 cups drained canned cherries or drained thawed frozen cherries 1 L
1 cup whipping cream 250 mL
2 tbsp icing sugar 25 mL
1 tsp vanilla 5 mL
Chocolate curls
Custard
3 cups milk 750 mL
5 egg yolks 5
1/2 cup granulated sugar 125 mL
1/4 cup cornstarch 50 mL
1 tsp vanilla 5 mL
Directions
CUSTARD: In saucepan, heat milk just until bubbles form around edge.
In heavy saucepan, beat egg yolks with sugar and cornstarch until smooth; gradually whisk in milk.
Cook over medium heat, stirring constantly, for 3 to 5 minutes or until thickened.
Reduce heat to low and simmer, stirring, for 1 minute.
Strain into bowl; stir in vanilla.
Place plastic wrap directly on surface; refrigerate until cooled or for up to 2 days.
Break chocolate cake into chunks; arrange in bottom of 14 cup (3.5 L) trifle bowl.
Drizzle with chocolate liqueur.
Set 1/4 cup (50 mL) cherries aside; spoon in remaining cherries, arranging attractively around side of bowl.
Spoon in custard. (Trifle can be prepared to this point, covered and refrigerated for up to 1 day.)
Whip cream with icing sugar; beat in vanilla.
Spread over trifle.
Garnish with chocolate curls and reserved cherries.
In heavy saucepan, beat egg yolks with sugar and cornstarch until smooth; gradually whisk in milk.
Cook over medium heat, stirring constantly, for 3 to 5 minutes or until thickened.
Reduce heat to low and simmer, stirring, for 1 minute.
Strain into bowl; stir in vanilla.
Place plastic wrap directly on surface; refrigerate until cooled or for up to 2 days.
Break chocolate cake into chunks; arrange in bottom of 14 cup (3.5 L) trifle bowl.
Drizzle with chocolate liqueur.
Set 1/4 cup (50 mL) cherries aside; spoon in remaining cherries, arranging attractively around side of bowl.
Spoon in custard. (Trifle can be prepared to this point, covered and refrigerated for up to 1 day.)
Whip cream with icing sugar; beat in vanilla.
Spread over trifle.
Garnish with chocolate curls and reserved cherries.
