BLACK FOREST TRIFLES
PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 8
2 x 425g cans seeded black cherries
1/3 cup (80ml) cherry brandy
350g frozen chocolate cake 2 teaspoons gelatine
2 tablespoons water fresh cherries with stems attached,
extra, to serve
1/3 cup (75g) caster sugar 2 tablespoons cornflour 1 cup (250ml) milk
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.
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.
Beat ingredients in a small bowl with an electric mixer until soft peaks form.