BLACK FOR­EST TRIFLES

PREP + COOK TIME 40 MIN­UTES (+ REFRIGERATION) SERVES 8

The Australian Women’s Weekly Food Magazine - - Celebration Retro -

2 x 425g cans seeded black cher­ries

in syrup

1/3 cup (80ml) cherry brandy

350g frozen choco­late cake 2 tea­spoons gela­tine

2 ta­ble­spoons wa­ter fresh cher­ries with stems at­tached,

ex­tra, to serve

CHOCO­LATE CUS­TARD

1/3 cup (75g) caster sugar 2 ta­ble­spoons corn­flour 1 cup (250ml) milk

300ml cream

125g dark eat­ing choco­late,

chopped finely MAS­CAR­PONE CREAM 250g mas­car­pone cheese 300ml cream 2 ta­ble­spoons ic­ing sugar

1 Make choco­late cus­tard.

2 Drain cher­ries; re­serve syrup (you need 1¼ cups). Com­bine brandy and drained cher­ries in a small bowl.

3 Dis­card ic­ing from cake, if nec­es­sary; chop cake into 2cm pieces. 4 Di­vide cake into 8 x 1½-cup (375ml) serv­ing glasses. Spoon cherry mix­ture over cake; top with warm cus­tard; re­frig­er­ate for 30 min­utes.

5 Make mas­car­pone cream. Spread mas­car­pone cream over cus­tard; re­frig­er­ate for 15 min­utes. 6 Sprin­kle gela­tine over the wa­ter in a small heat­proof jug; stand the jug in a small saucepan of sim­mer­ing wa­ter. Stir un­til gela­tine dis­solves; cool for 5 min­utes. Stir gela­tine into the re­served cherry syrup. Re­frig­er­ate for 20 min­utes. Top the trifles with cherry jelly; re­frig­er­ate for 3 hours or un­til jelly sets. Top with ex­tra fresh cher­ries.

CHOCO­LATE CUS­TARD

Blend the sugar and corn­flour in a medium saucepan; grad­u­ally whisk in milk and cream. Stir over medium heat un­til cus­tard boils and thick­ens. Re­move from heat; stir in choco­late un­til smooth.

MAS­CAR­PONE CREAM

Beat in­gre­di­ents in a small bowl with an elec­tric mixer un­til soft peaks form.

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