A delicious combination of British and Italian favourites, this trifle combines a delicious chocolate custard with black cherries and chocolate cake.
First make the custard as this will need to chill before you make up the trifle. Melt the chocolate either in the microwave or very carefully in a saucepan or bain marie. Leave to cool.
Put the milk and cream into a saucepan with the vanilla pod and bring to just below boiling point. Remove from the heat and leave to infuse until it has cooled slightly.
Put the egg yolks, caster sugar, cocoa and cornlour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so it keeps shape when you trail the beaters through it.
Pour the milk and cream mixture over the eggs, then stir in the melted chocolate. Mix thoroughly then rinse out the saucepan and return the custard to it.
Cook, stirring constantly until the custard thickens - this can take anywhere between 10 and 20 minutes, depending on how high you dare to have the heat. Do not have it on too low as it will not thicken, but make sure you don't let the mixture boil and keep stirring. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with cling film to stop a skin from forming. When cool, transfer to the fridge to chilld. The custard will contine to thicken while it chills.
To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the cherry brandy then sprinkle over the cherries.
Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, cover in clingwrap and chill until almost ready to serve.
Whisk the double cream until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls or shavings.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week