Makes 6 large individual trifles Ingredients: 1 regular chocolate Swiss roll (homemade or bought) 1 tin of pitted black cherries 6 tsp kirsch 1 black cherry jelly 1 tin ready made custard (or the equivalent home-made) 3 heaped tsp of bournville cocoa Whipped cream and crushed chocolate flake to decorate Method: 1 - prepare the jelly according to the pack instructions using the juice from the cherries to make up to a pint 2 - cut the Swiss roll into 12 slices and place 2 in each individual dish, sprinkle a tsp of kirsch over each 3 - share the cherries equally between the 6 dishes 4 - pour the jelly over sharing between the 6 dishes, leave in the fridge to set 5 - put the cocoa in a small bowl and mix to a smooth paste with a little hot water, add to the custard, mix thoroughly until smooth 6 - when jelly is set pour the cold custard over each dish. These can be prepared in advance, when ready to serve decorate with a little piped whipped cream and sprinkle some crushed |
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