Watch and follow along as Woman's Weekly cookery editor, Sue McMahon, creates a delicious Black Forest trifle.
Canned black cherries
425 Gram (in syrup)
Chocolate finger cake/Marble cake
100 Gram (plain bar)
Fresh vanilla custard
1. Drain the cherries in a sieve over a bowl and reserve the syrup. Set the cherries aside.
2. In the base of a large trifle bowl, arrange half of the finger cakes, breaking them in half as you put them in. Spoon over 6 tablespoons of cherry juice and 2 tablespoon kirsch.
3. Grate about 2 tablespoons of chocolate from the bar. Set aside for decoration.
4. Melt the rest of the chocolate in a bowl, in the microwave oven.
5. In a bowl, warm the custard for a minute in the microwave oven, stirring halfway.
6. Mix just over half the melted chocolate into the warm custard and beat well.
7. Spread out the rest of the melted chocolate on a baking parchment. Chill for 10 minutes and cut out star shapes from the set chocolate.
8. In a bowl add double cream and single cream together with the icing sugar and vanilla, and whisk using a hand whisk, until just thickened.
9. Scatter half of the cherries over the cake mixture. Spoon about a third of the cream mixture over the cherries.
10. Add the rest of the cake, broken in halves, spoon over 2 more tablespoons of the cherry syrup and 1 tablespoon of kirsch, then add the rest of the cherries.
11. Spoon the chocolate custard over, and add spoonfuls of cream on top.
12. Sprinkle with grated chocolate. And stick the star shapes on top of the cream.
13. Scoop the Black Forest Trifle into serving bowls and serve.
A black forest trifle is delicious and an apt alternative to the traditional christmas pudding. If you're thinking that it would be a tough preparation, this 2 part video will make things so simple that you would want to make the trifle again and again! Here is Sue McMohan with part 1 of the video.