You can’t beat a Christmas Trifle and this Black Forest Winter Trifle with Kirsch-soaked cherries and chocolate custard is a great showstopper alternative to Christmas pudding - I’m always asked to make it at each Christmas!
Prep
30 min
Cook
0 min
Serves
10
Difficulty
Easy
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Ingredients
Greek yoghurt 60 g
butter 15 g
mini marshmallows 15 g
chocolate buttons 40 g
flaked almonds 15 g
icing sugar 1 tsp
double cream 600 ml
chocolate swiss roll 2
vanilla extract 1 tsp
nutella 150 g
ready to serve custard 800 g
frozen berries 500 g
cherries in kirsch 740 g
Method
Thaw the frozen mixed berries in a bowl.
In another bowl, mix the custard with the Nutella. Mix in half of the custard at a time into the whole amount of the Nutella to stop it going lumpy. Finally, mix in the Greek yoghurt.
Slice the 2 Chocolate Swiss rolls into discs, then cut those discs in half. Drain the cherries in kirsch over a bowl and keep the liquid to one side.
Make a layer in the bottom of a trifle bowl with half of the sponge discs. Sprinkle some of the defrosted frozen berries on top with a slotted spoon.
Dot with some of the cherries, drizzle with a little of the Kirsch liquid then pour in half of the Nutellacustard.
Repeat with another layer of Swiss roll, berries, cherries and custard. Keep back some of the drained cherries for decoration.
Whip the double cream, add a little icing sugar to taste and dollop on top of the custard layer. Decorate with the cherries and almonds.
Finally, make the sauce by microwaving the chocolate buttons, butter, and marshmallows in a bowl for 1 minute, or until the marshmallows are melted. Give it a good stir and add some warm water to loosen if needed, adding a tablespoon at a time.
