![]() ![]() Top with the sweetened whipped cream, cherries and chocolate shavings to garnish. Spoon over 6 tbsp of the chocolate custard and repeat with another layer of brownie, Kirsch, cherries and custard. Pour over 2 tbsp of the reserved kirsch and 2 tbsp of the cherries. In your serving glass(es), sprinkle a handful of the chopped brownie chunks in the base. ![]() Reserve the liquid.įor the whipped cream, use an electric handheld whisk or standing mixer with whisk attachment to whisk the double cream, crème fraîche and icing sugar together until it reaches soft peaks consistency (2 - 3 minutes). ![]() Ideally you want to make this an hour or so ahead so the custard has completely cooled, I pop mine in the fridge to help speed up the process.ĭrain and seperate the cherries soaked in Kirsch. Remove from the heat and allow to cool before using. Stir the custard until the chocolate has melted and add a pinch of salt (this helps cut through the sweetness). Over a low heat, warm the custard with the milk chocolate broken up into chunks. Decorate with 10 cherries and chill until ready to serve.First, make the chocolate custard. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.īeat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming.ĭrain the pears and cut each half in three lengthways and arrange over the sponges. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Heat the milk and cream together in a pan until hot, but not boiling. Level the surface by pressing down with a spoon and leave to soak while you make the custard.įor the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Crumble the ratafia biscuits over the top.Ĭombine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.įor the filling, arrange the remaining six slices in the base of the dish. Roll up the cake firmly from the scored end.Ĭut the Swiss roll into 14 slices. Lately I have been making lots of Swiss rollspumpkin, carrot and now black forestyes, I did not have a chance to post the other rolls, but wanted to share this one since it was the easiest oneas a matter of fact I. Leave to cool slightly, then spread with jam. This roll is very light, the chocolate sponge cake is rolled with fresh whipped cream loaded with maraschino cherries. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Trim the edges of the sponge with a sharp knife to give straight clean edges. Turn the cake out onto the sugared parchment and peel off the paper. 1 x 135g pack Hartleys Black Cherry Jelly Cubes 1 chocolate Swiss roll 850g can black cherries, drained, reserve a quarter for decoration. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. Mix the flour, baking powder and cocoa in a separate bowl and sift into the egg yolk cream by tablespoon, fold in loosely. Or make your own homemade one Once the cake is cooled completely, score it into small squares so that you can easily scoop it out for the layers. I chose this Triple Chocolate Fudge but you could use any boxed chocolate cake. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.īake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. Chocolate Cake Layer As with all of my trifles that I’ve shared, I made it very easy on us and used a box cake. ![]() Sift the flour into the mixture and carefully fold it in. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.įor the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. ![]()
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