Black Forest Trifle Part 1 Recipe Video
Watch and follow along in this video as the Woman's Weekly cookery editor, Sue McMahon, creates a delicious Black Forest trifle - it's a great alternative to the traditional Christmas Pudding.
Ingredients
425g can black cherries in syrup
250g chocolate finger cakes or marble cake
4 tbsps kirsch
100g bar plain chocolate
500g pot vanilla custard
284ml pot double cream
142ml pot single cream
1tbsp icing sugar
½ tsp vanilla extract
Directions
1. Drain the cherries in a sieve over a bowl and reserve the syrup. Set the cherries aside.
2. Arrange half the finger cakes in the base of a large trifle bowl, breaking them in half as you put them in. Spoon over 6 tablespoons of kirsch. Scatter half the cherries over.
3. Grate about 2 tablespoons of chocolate from the bar. Set aside for decoration.
4. Melt the rest of the chocolate in a bowl, in the microwave or over a pan of simmering water. Then warm the custard through for a minute until just warmed, stirring half way through.
5. Mix the melted chocolate into the warm custard and beat well. Chill for 10 mins or longer.
6. Whip the double cream and single cream together with the sugar and vanilla, until just thickened. Spoon about a third of the mixture over the cherries. Add the rest of the cake, broken in halves, spoon over 2 more tablespoons of the cherry syrup and 1 tablespoon of kirsch, then add the rest of the cherries.
7. Spoon the chocolate custard over, then add spoonfuls of cream on top. Sprinkle with grated chocolate. Chill until ready to serve, if you have time.
For more information please visit: http://www.goodtoknow.co.uk/recipes
2. Arrange half the finger cakes in the base of a large trifle bowl, breaking them in half as you put them in. Spoon over 6 tablespoons of kirsch. Scatter half the cherries over.
3. Grate about 2 tablespoons of chocolate from the bar. Set aside for decoration.
4. Melt the rest of the chocolate in a bowl, in the microwave or over a pan of simmering water. Then warm the custard through for a minute until just warmed, stirring half way through.
5. Mix the melted chocolate into the warm custard and beat well. Chill for 10 mins or longer.
6. Whip the double cream and single cream together with the sugar and vanilla, until just thickened. Spoon about a third of the mixture over the cherries. Add the rest of the cake, broken in halves, spoon over 2 more tablespoons of the cherry syrup and 1 tablespoon of kirsch, then add the rest of the cherries.
7. Spoon the chocolate custard over, then add spoonfuls of cream on top. Sprinkle with grated chocolate. Chill until ready to serve, if you have time.
For more information please visit: http://www.goodtoknow.co.uk/recipes
