![]() When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Drizzle onto the sponge, then sprinkle over the kirsch or 2 tbsp cherry juice for a non-alcoholic version. Put the jam in a small pan and warm gently. Arrange in a layer over the bottom of a glass trifle bowl. Repeat layers, adding dollops of whipped topping to the top. Slice the cake thinly or cut the trifle sponge in half lengthways. Add half of the cherry mixture and half of the whipped topping. Cut cake into cubes and place one layer of cubes in the bottom of a trifle bowl. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. Add milk and pudding together and whisk well. Whisk like mad, which will avert possible crisis. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and Black Forest Trifle Inspired by the traditional black forest cake, Katie’s trifle is both beautiful and easy to make ahead of time. Make sure it doesn't boil, as it will split and curdle. Cook over a medium heat until the custard thickens, stirring all the time. Place 1/2 of cake cubes in a 3-quart trifle bowl. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cover (laying plastic wrap directly on pudding so no 'skin' forms and chill about 30 minutes. ![]() Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Whisk the egg yolks, sugar, and cocoa in a large bowl. ![]() Once the chocolate is melted, ser aside while you get on with the custard. Or you can place it in a bowl over a pan of simmering water. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Cover with plastic wrap and leave to macerate while you make the custard. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Refrigerate covered and chill 5 - 6 hours.Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.Place the remaining cherry pie filling in the center.(You can place a small bowl in the center so no crumbs make their way into the middle. ![]() Spoon remaining cookie crumbs around the edges only of the dish to form a border.Repeat layering with another third of the pudding, crumbs and pie filling.Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.Set aside 1/2 C of the cherry pie filling.Top with 1/3 C of the cookie crumbs (or brownie bits).Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl. ![]()
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