Chocolate Sherry Trifle Recipe
Summary
Ingredients
1 cup macaroons, crumbled
2 oz sherry
1 1/2 cups cocoa spongecake, diced
1 1/4 cups chocolate custard
1/2 cup jam, of your choice
1 3/4 cups chocolate
Chantilly cream
Icing sugar
Directions
In a bowl, moisten half the macaroons with sherry.
Set aside.
In a large bowl, spread successive layers of spongecake cubes, chocolate custard and jam.
Cover with some sherry flavored macaroons, then half the chocolate Chantilly cream.
Sprinkle remaining macaroons.
Using a pastry bag with a fluted nozzle, pipe remaining chocolate Chantilly cream over trifle.
With a sieve, dust with icing sugar, if desired.
Refrigerate 8 hours.
Set aside.
In a large bowl, spread successive layers of spongecake cubes, chocolate custard and jam.
Cover with some sherry flavored macaroons, then half the chocolate Chantilly cream.
Sprinkle remaining macaroons.
Using a pastry bag with a fluted nozzle, pipe remaining chocolate Chantilly cream over trifle.
With a sieve, dust with icing sugar, if desired.
Refrigerate 8 hours.
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