![]() If you want to leave it out, just skip this step.įor the custard, I bought a good quality ready made custard from the chilled aisle – I chop up some dark chocolate finely (it’s good to use dark chocolate even if you don’t like dark chocolate because the flavour lightens a lot in the custard). If not, you can buy kirsch from the alcohol aisle in the supermarket. If you manage to buy the cherries in kirsch jar, you can use the kirsch from the jar to do this. I decided to cut my Swiss roll into 1-2cm thick strips, and drizzle over some kirsch. I know not everyone who reads my blog consumes alcohol so don’t worry there are kirsch free options as well! But on the flip side, others love a boozy trifle and I get so many comments when I don’t make a boozy trifle that its not just right!įor the base of the recipe I use a jumbo chocolate swiss roll, and brownie bites.You can obviously use chocolate cake, or something you have made yourself but something such as trifle is meant to be quick and easy to make and using ready made ingredients is no bad thing! This recipe has been requested over and over and although there are many amazing recipes out there, I thought I would post my own version on to my blog as you guys seem to want it!įor this recipe it is relatively similar to my Terry’s chocolate orange trifle because I just love how that works together – instead of the orange obviously we have cherry and kirsch. Honestly, I question how I used to think the flavour was icky, because now it’s one of the best. My love has grown and grown for Black Forest related bakes since starting this blog with my black forest cheesecake being one of my favourites, along with my black forest loaf cake. I remember years ago when I went on a family holiday to Switzerland I had a proper black forest gateaux and it was INSANE, and I have loved it since. All of these flavours are my favourite sort of thing to have at this time of year and I am not ashamed to admit I LOVE IT.īlack Forest is the delicious combination of all things chocolate, cream and cherry in my opinion and it is the best. When I think of Christmas I think of chocolate orange, candy canes, gingerbread, cinnamon and black forest. Please see my disclosure for more details!* Chocolate, cherry, kirsch, swiss roll, chocolate custard delicious goodness all make one perfect festive dessert – black forest trifle! Finish with grated chocolate.*This post may contain affiliate links. Swirl or pipe this over the chocolate custard. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. Scatter over the drained cherries, then spread over the cherry jam. Trickle over the Kirsch, so that it soaks into the blondies. To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Return this mixture to the pan, and add the chopped chocolate. Pour the hot milk and cream onto the eggs and whisk until smooth. Whisk the egg yolks, sugar and flour together. ![]() Leave to cool in the tin.įor the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Pour into the lined tin and scatter over the glacé cherries.īake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Slowly pour the melted chocolate mixture onto the eggs and fold in gently.Īdd the flour and fold in lightly. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. When smooth and melted, leave to cool slightly. Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment. ![]()
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