My family has always liked a bit of a boozy trifle every Christmas. This year I thought I’d make something a bit different. This trifle is actually great for any dinner party any time of the year. You can find all my recipes on my blog http://www.carolineartiss.com/
1 round of Chocolate sponge cake
1 x large jar (700g) pitted Sour cherries or morello cherries
3 tbsp cherry jam
3 – 4 tbsp Kirsch / cherry brandy
500ml Double cream whipped
handful of fresh cherries for garnishing
1 1/2 cups cream
1 cup milk
1 ½ cup dark chocolate chips
1 1/2 tbsp cocoa powder
2 tbsp caster sugar
8 egg yolks
Drain the cherries leaving 2 – 3 tbsp of juice with them
Add the kirsch and leave to soak for a couple of hours.
Start by preparing the sponge base for the trifle.
For the chocolate sponge I either whip up an easy chocolate sponge mix or buy one from the store.
Slice the cake in half length ways
Spread a layer of cherry jam on top of one of the sides then place the other side on top.
Cut the cake into pieces and fit them into the bottom of your trifle dish
Make sure you fill up the gaps as best as possible.
Pour the cherries and kirsch mix over the top of the sponge
Leave to soak while you make the custard.
For the custard:
Heat the milk and cream in a saucepan until just warm – not too hot.
Add the egg yolks, sugar, cocoa powder to a large mixing bowl and whisk together.
Slowly add the warm milk and cream to the eggs whisking all the time
NB – If you’re milk is too hot it will curdle the eggs!
Once everything is mixed together pour back into the saucepan and heat slowly
Stirring all the time until it becomes lovely and thick.
NB – Do not let it boil as it will split, so keep the heat low to medium and never take your eyes or spoon off it!
Once thick leave to cool
Pour custard over the cherries
Place bowl in fridge to set for 2-3 hours
Once chilled spoon the whipped cream over the top
Add a sprinkle of cocoa powder, fresh cherries to garnish
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I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom…
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This video was edited by Matthew Hoare
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