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Black Forest trifle
Black Forest trifle
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Total Time:
45 minutes
Impressively easy dessert using leftover panettone and shortcut chocolate custard for a retro twist.
Ingredients:
  • 3 x 425 g tins of cherries in syrup
  • 300 g dark chocolate (70% cocoa solids)
  • 4 leaves of gelatine
  • 3 x 400 g tins of custard
  • 100 g hazelnuts
  • 600 ml double cream
  • 1 teaspoon vanilla bean paste
  • 1 heaped tablespoon icing sugar
  • 3 x 1 cm slices of panettone
Instructions:
  • Strain cherries through a sieve into a measuring jug, adjust with cold water to reach a pint (568ml). Transfer to a pan over medium heat. Set cherries aside in a bowl. For chocolate curls, place unwrapped chocolate flat on the work surface, drag a chef’s knife towards you to create 6 to 8 curls. Chill curls on a plate. Break remaining chocolate into a bowl, add sea salt, melt over cherry liquor. Soak gelatine in cold water until dissolved. Combine melted chocolate with custard. Dissolve gelatine in cherry juice, pour into trifle dish with cherries, cool, then refrigerate for 4 hours. Toast hazelnuts in a pan, crush into crumbs. Whip cream with vanilla and sugar to soft peaks. Assemble trifle by layering chocolate custard, panettone, cherries, and cream three times. Finish with cream, chocolate curls, hazelnut crumbs, and serve.

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