This trifle will look smashing on your Christmas table! And is a fresh take on the original fruit and jelly version. Layers of custard and chocolate, studded with biscuits and piled high with cream and cherries, it looks stunning in a trifle dish but otherwise just use a glass bowl!
Ingredients
500ml tub ready-made chilled custard
100g plain chocolate (broken)
400g chocolate brownies (use your favourite.)
2 x 390g jars cherries in kirsch or similar
300g double cream
200ml tub crème fraîche
25g icing sugar
grated chocolate to decorate, and fresh cherries (optional)
Method
Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.
Enjoy!