Chocolate and Cherry Trifle

cook 20 mins
Tags: Quick eats
  • 75 g (3 oz) plain dark chocolate, broken into small pieces
  • 500 g (1 lb) pot fresh vanilla custard
  • 400 g (13 oz) shop-bought chocolate Swiss roll, cut into 1 cm (1/2 inch) thick slices
  • 100 g (3 1/2 oz) cherry conserve or jam
  • 4 tablespoons kirsch
  • 450 g (14 1/2 oz) cherries, halved and pitted, plus extra to decorate
  • 450 ml (3/4 pint) whipping cream
  • chocolate curls, to decorate
  • Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then leave to cool. Place the custard in a bowl and whisk in the melted chocolate.
  • Line the sides and base of a 20 cm (8 inch) trifle bowl with the Swiss roll. Mix together the jam and kirsch in a bowl, then spoon over the sponge. Scatter the cherries over the top and spoon over the chocolate custard.
  • Lightly whip the cream in a bowl with a hand-held electric whisk until it forms soft peaks, then spoon over the custard. Decorate with chocolate curls and a few extra cherries. Serve immediately or chill until ready to serve.
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