Serving a trifle at a supper party is guaranteed to bring a gasp of delight from your guests. Choose a glass serving bowl for maximum effect and serve in little bowls, allowing room for second helpings.
Serves: 8
Preparation time: 4 hours
Cooking time: 30 minutes
What You’ll Need:
- 100 g sour morello cherries
- 50 ml dark rum
- 30 g dark chocolate, shaved or chopped into shards
- 40 g whole almonds (skin on)
- 175 g trifle sponge
- 5 leaves of gelatine
- 125 g demerara sugar
- 600 ml strong coffee (or 6 tbsp of instant coffee dissolved in 600ml of hot water)
- 300 ml real vanilla custard
- 200 ml double cream
Useful Equipment
- mixing bowls
- vegetable peeler
- sharp knife and chopping board
- baking tray
- glass serving bowl
- small saucepan
What To Do:
- Soak the cherries in the rum in a small bowl, for a few hours or overnight.
- Preheat the oven to 140°C/275°F/gas mark 1. Spread the almonds on a baking tray and roast for 20 minutes. Cool, then chop.
- Cut the sponge into small cubes and scatter into a glass serving bowl.
- Soak the gelatine in a small bowl in cold water for about five minutes.
- Heat a small saucepan and dissolve the sugar in the coffee, then remove from the heat.
- Squeeze the excess water from the gelatine and whisk the softened leaves into the hot coffee to dissolve.
- Scatter the sponge with the rum-soaked cherries and pour over the coffee. Allow to set in the fridge.
- Cover with the cold custard.
- Softly whip the cream, then paddle the cream over the custard and scatter with the chocolate and almonds.
Good Food For Your Table, published by Salt Yard and priced at £25 and available here: online.melroseandmorgan.com