End off the year with a seductive desert that has enough sweetness to linger well into 2024.
Boozy black forest trifle
Ingredients
• 1 chocolate Swiss roll (shop-bought)
• 1 can cherries
• 4 tablespoons brandy
• 1 cup double cream
Custard
• 2 cups (1 pint) milk
• ½ cup milk (additional)
• 1/3 cup (75g) custard powder
• 6 tablespoons (40g) cocoa powder
• 5 tablespoons (65g) sugar
• 1 tablespoon sugar for sprinkling on the custard
Method
1. Pour the 2 cups milk and the sugar into a saucepan and bring to the boil. Mix the custard powder and cocoa into the additional milk and stir well to remove the lumps.
2. When the milk in the saucepan has boiled, take approximately ½ cup of hot milk and mix into the cold milk and custard powder.
Then add this mixture back to the hot milk in the saucepan.
3. Bring back to the boil, stirring continuously. Then reduce the heat to a simmer and stir until the mixture has thickened. Remove from the heat, sprinkle with 1 tablespoon sugar to prevent a skin forming on top, and allow to cool.
Assemble the trifle
1. Cut the chocolate Swiss roll into slices and arrange in a serving bowl.
2. Sprinkle with half of the brandy.
3. Spread half the custard over the cake.
4. Add the cherries and spread on top of the custard.
5. Add another layer of cake and sprinkle with the remaining brandy.
6. Cover with the remaining custard.
7. Whip the cream until soft peaks form and spread on the top of the trifle.
8. Decorate with either cherries or crushed chocolate. Place in the refrigerator until ready to eat. Serve chilled.
– Foodle Club
