Prep Time
15 Minutes
Cooking Time
25 Minutes
Serves
4-6 People
Ingredients
For the jelly base:
- 1 large tin of black cherries strain and keep stock 400ml
- A good pinch of ginger and mixed spice
- 1 clove and 1-star anise
- 300g chocolate sponge
- 3 leaf’s gelatine
For the custard
- 1 Vanilla pod,
- 600ml cream,
- 150g castor sugar,
- 4 large free-range egg yolks
Topping
- 600ml freshly whipped cream
- fresh cherries chocolate shavings
Method
To make the jelly base
- Allow the gelatine to bloom in ice-cold water
- Warm the syrup with the spices
- Cube the sponge and put it in the base of the trifle mould with cherries
- Put softened gelatine in the syrup a little bit of sherry or crème de cassis can be added if you like it
- Strain over the sponge and allow to set in the fridge
To make the custard
- Boil the cream, beat the egg yolks sugar, and scraped the vanilla pod together until light and fluffy
- Pour over some of the boiled creams continue whisking until all cream has been added then return to
heat and heat gently until coats the back of a spoon - Strain and allow to cool before pouring on the set jelly
- Whisk the cream and put it on top of the custard
- Leave in the fridge overnight to see allow layers to set together
- Garnish with fresh cherries mint and chocolate
This is a base for any trifle if you don’t like cherries as the base you can use strawberry or any fruit. Jenny loves cherries, especially around Christmas, you can also add chocolate to the custard mixture you have endless ideas with this one.
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This is the most satisfying dessert you will ever try. It is light as air, incredibly chocolatey and very simple to make. Perfect for a dinner party or a weeknight treat.