Desserts‎ > ‎

Black Forest trifle

Makes 6 large individual trifles
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

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