Chocolate Sherry Trifle
|Macaroons||1 Cup (16 tbs), crumbled|
|Cocoa sponge cake||1 1⁄2 Cup (24 tbs), diced|
|Chocolate custard||1 1⁄4 Cup (20 tbs)|
|Jam||1⁄2 Cup (8 tbs) (Of Your Choice)|
|Chocolate||1 3⁄4 Cup (28 tbs)|
|Chantilly cream||1 Tablespoon|
|Icing sugar||1 Tablespoon|
|Cocoa spongecake||1 1⁄2 Cup (24 tbs), diced|
In a bowl, moisten half the macaroons with sherry.
In a large bowl, spread successive layers of spongecake cubes, chocolate custard and jam.
Cover with some sherry flavored macaroons, then half the chocolate Chantilly cream.
Sprinkle remaining macaroons.
Using a pastry bag with a fluted nozzle, pipe remaining chocolate Chantilly cream over trifle.
With a sieve, dust with icing sugar, if desired.
Refrigerate 8 hours.