Black Forest Trifle
This is a variation on traditional trifle with the flavour of a black forest Gateau.
It can be made in individual pudding bowls or as a single dish.
Serves 6-8
Preparation Time 30 minutes plus time to chill
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Ingredients
Chocolate swiss roll (jam filled) or chocolate sponge
Cherry brandy, Kirsch or similar
Small carton of red fruit juice
410g can Black Cherry pie filling
for the custard
¾ pint milk
2 eggs
2 heaped teaspoons cornflour
1 heaped tablespoons caster sugar
few drops vanilla essence
for the topping
½ pint double or whipping cream (or can of whipped cream)
small bar of dark chocolate, finely grated
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Method
1. Line the bowls or serving dish with slices of the sponge
2. Mix together the fruit juice with the liquor (to taste)
3. Slowly pour the liquid over the sponge and let it soak in
4. Spread the pie filling over the moistened sponge
5. prepare the custard as follows
6. Beat the eggs, cornflour, vanilla and a little of the milk together
7. Bring the remaining milk and sugar to the boil, stirring continuously
8. Add the beaten egg etc. to the milk and bring back to the boil Stir continuously and avoid sticking to the pan. Once boiling, remove from the heat and pour over the cherries
9. Leave to cool for at least 2 hours
10. just before serving
11. Cover with cream (whipped)
12. Sprinkle the grated chocolate over the cream
