Creamy chocolate custard layered between soft sponge cake and sweet cherries, laced with cherry brandy and covered with whipped cream
1Chocolate Swiss Rollshop-bought
1can cherry pie filling
2cups(1 pint) milk
150 mlmilk (additional)
1tablespoonsugarfor sprinkling on the custard
Make the chocolate custard
Pour the milk and sugar into a saucepan and bring to the boil.
Mix the custard powder and cocoa into the 150ml additional milk and stir well to remove the lumps.
When the milk in the saucepan has boiled, take approximately 1/2 cup and mix with the cold milk and custard powder.
Then add this mixture to the hot milk in the saucepan.
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
Cut the chocolate swiss roll into slices and arrange in a serving bowl.
Sprinkle with 30ml cherry brandy.
Spread half the custard over the cake.
Add the cherries and spread on top of the custard.
Add another layer of cake and sprinkle with another 30ml cherry brandy.
Cover with the remaining custard.
Whip the cream until soft peaks form and spread on the top of the trifle.
Decorate with either cherries or crushed chocolate.
Place in the refrigerator until ready to eat. Serve chilled.
The custard must be very thick. You should be able to spread it with a knife onto the cake.You can substitute the cherry brandy with cherry juice, or blackcurrent juice, if you don't want to use alcohol.Make sure you use double or whipping cream. Single cream will not thicken properly.You should buy cherry pie filling, not cherries in juice.You can substitute the chocolate swiss roll with any plain chocolate cake. See post for a recipe for plain chocolate cake made in the microwave.
Boozy Black Forest Trifle first appeared on foodleclub.com on 1 January 2020