Cherry trifle

Yield: 6 Servings

Measure Ingredient
1 large Cream-filled Chocolate swiss roll.
15 ounces Can pitted black cherries
5 fluid ounce Apple juice
3 tablespoons Brandy
6 ounces Plain Chocolate
20 fluid ounce Hot Thick Custard
2 teaspoons Hot Water
1 teaspoon Instant coffee granules
5 fluid ounce Whipping Cream
\N \N Chocolate shapes


Slice the swiss roll into 1 inch rounds and arrange in the bottom of a serving dish.

Drain the cherries and scatter over the top.

Pour over apple juice and brandy (if using) Break chocolate into pieces and stir into the hot custard until melted. Beat until smooth and pour over the cherries. Allow to go cold.

Mix hot water and coffee until smooth. Whip cream until holding its shape. Stir in the coffee.

Spoon cream into a piping bag with a large star nozzle and pipe rosettes on top of the custard. Arrange chocolate shapes on top.

Source: Woman's Realm

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