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Boozy Black Forest trifle



Boozy Black Forest trifle

A very boozy pud strictly for aduIts only. If you want a challenge, try saying ‘sherry jelly’ after eating!


For the jelly

  • 8 gelatine leaves
  • 300ml/10fl oz sugar syrup
  • 750ml/26fl oz sweet sherry

For the custard

  • 1 litre/1¾oz double cream
  • 4 vanilla pods, seeds only
  • 12 free-range egg yolks, beaten
  • 100g/3½oz light brown sugar

For the sponge

  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 115g/4oz caster sugar
  • 75g/2¾oz self-raising flour
  • 340g/11¾oz cherry jam
  • squeeze fresh lemon juice

For the cream

  • 500g/1lb2oz mascarpone
  • 500g/1lb2oz double cream

For the chocolate sauce

  • 250g/9oz dark chocolate, broken into pieces
  • 70g/2½oz caster sugar

For the trifle

  • 400g tinned cherries in syrup
  • 300g/10½oz blackberries
  • 2 tbsp chocolate shavings, to serve
  • 2 tbsp toasted pecans, to serve
  • 2 tbsp caramelised whole almonds, to serve

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