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Chocolate Sherry Trifle

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  Macaroons 1 Cup (16 tbs), crumbled
  Sherry 2 Ounce
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Very Easy

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