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http://www.lifestylefood.com.au/recipes/12456/chocolate-cherry-trifle-my-version

LifestyleFOOD.com.au

Chocolate Cherry Trifle (My version)

Made this recipe first from Nigella Lawson's dessert recipes and it was amazing, but I did some changes, as myself and my friends found that it tastes much better this way. Try it out and let me know how you like it. Enjoy!

Ingredients

  • 1 ½ chocolate pound cakes (Sara Lee or any available)

  • ½ cup Cherry Jam or any berry Jam

  • 1/4 cup Cherry or mixed berry juice

  • 1 large can (545gm) Cherry pie filling

  • for CUSTARD : 200gm Cooking Chocolate (chopped& melted in microwave or water-bath)+ 2 ½ cups Milk+ ¼ cup flour+ ¼ cup Corn flour (Starch)+ 4 egg yolks+ 1 tsp vanilla extract+ ¼ tsp vinegar+ ½ cup Sugar

  • for PUDDING: 1 pack 3.4oz Vanilla Instant Pudding+ 1/3 cup cocoa powder+ 1 ½ cup Cold Milk (or use Chocolate Instant Pudding instead of the vanilla pudding+ Cocoa)

  • for TOPPING : 2 cups Heavy Cream + 3-4 tbsp powder sugar

  • 1 oz Bittersweet Chocolate grated

Method

  • 1.

    ***Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Sprinkle over the cherry juice, and then top with the pie filling. Cover with cling wrap and leave to macerate while you make the custard and the pudding

  • 2.

    ***to prepare Custard : 1) In a saucepan, whisk the flour+ starch+ milk. Add egg yolks+ vanilla extract+ vinegar+ sugar, and whisk well. 2) Stir in the melted chocolate.Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. 3) Once the custard has thickened, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.

  • 3.

    ***Meanwhile, whisk milk+ Instant pudding+ Cocoa using electric mixer or manually, for about 5 minutes till it thickens. Keep in fridge.

  • 4.

    ***When the custard is cold, mix it with the cooled instant pudding then pour the mixture and spread it over the pie filling layer in the trifle bowl, cover and leave in the refrigerator to set.

  • 5.

    ***for Topping: softly whip the cream with sugar for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

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