#BLACK FOREST TRIFLE WALNUTS SKIN#

You can also decorate it according to the occasion.

If you are making this for people who don’t drink alcohol, just make individual portions in pretty glasses and substitute the cherry brandy with cherry syrup or marachino cherry juice. Change the name to black forest cherry dessert and you can serve it at a dinner party, or even at a family get-together.Īnd you don’t have to use cherry brandy either. The nice thing about this black forest trifle is that you don’t only need to serve it at Christmas. And guess what – it was DEVOURED!!! Serve it all year round This year I decided to try something different, so I made a black forest cherry trifle. But we always end up eating the leftovers for days afterwards, before tipping the remains into the bin. The best part is, it takes less than 30 minutes to make.Ī traditional sherry trifle made with tinned fruit, jelly and custard has always formed part of our Christmas menu. And the whole lot is topped with whipped cream, and decorated with chocolate and cherries. It’s made with slices of cherry-brandy-soaked chocolate swiss roll, sandwiched between layers of homemade chocolate custard and cherry pie filling. In my book a dessert isn’t really a dessert unless it’s got chocolate, cream and preferably some sort of booze! And this trifle has it all. This boozy black forest trifle ticks all my boxes as far as desserts go. Boozy Black Forest Trifle Black Forest Trifle.Bonus recipe for one-cup microwave chocolake cake.Scatter over the remaining cherries and some grated chocolate and place in the fridge until ready to serve. Top with the remaining chocolate custard, then finish with the whipped cream. Add a thin layer of the chocolate custard, then top this with the cherry jam and most of the cherries.

To assemble, line the bottom of your custard bowl with the swiss roll, then pour the cherry brandy over, letting it soak into the sponge. Place in the fridge to cool completely.Ĥ.

#BLACK FOREST TRIFLE WALNUTS SKIN#

Pour into a bowl and place a piece of cling film directly onto the top of the custard to stop a skin forming. Take it off the heat, whisk in the chopped chocolate and stir until well combined and smooth. It should take about 5-10 minutes to thicken.ģ. Whisk constantly over a medium heat until thick (it’s ok if it bubbles/boils slightly for the first minute or two). Pour about one third of the hot milk mixture onto the egg mixture and whisk to combine, then pour it all back into the pan with the remaining milk. Meanwhile, in another bowl, whisk the egg yolks, remaining sugar, cornflour and cocoa powder together.Ģ. First, make the custard by placing the milk and half of the sugar in a saucepan and heat until almost boiling, stirring occasionally to prevent it catching. Let me know if you decide to make it – comment below and be sure to tag me in your photos Instagram Black Forest TrifleĢ00g chocolate swiss roll, cut into slicesĢ00g fresh cherries, cut in half, stones removedġ00g good-quality milk chocolate, roughly choppedġ. It’s super rich, so you don’t need a lot of it, although you’ll want to keep eating it! For this recipe, I’m using swiss roll because why the well not, along with some beautiful cherry brandy to give it some extra oomph. This is such an indulgent dessert, taking elements of the classic trifle and jazzing it up with the flavours of chocolate and sweet, dark cherries.

When life gives you cherries, make black forest trifle! That’s the saying, isn’t it? It was certainly what came to mind when I got some beautiful cherries from The Fresh Fruit Shop.

Black forest trifle walnuts