Method

Start this recipe by covering the base of the trifle bowl with slices of the chocolate Swiss roll. Cut some more slices, and place them side by side around the inside edge of the bowl. Soak the Swiss roll with some of the maraschino and spread over ½ of the black cherry filling. Next make the chocolate custard by mixing together the corn flour, egg yolks and 2 tablespoons of the water to form a soft paste. Heat the remaining water and milk together in a saucepan. Just as the milk begins to boil, whisk in the corn flour mixture and continue to whisk until the custard thickens and coats the back of a spoon. Leave the chocolate custard to cool slightly before pouring ½ over the black cherry filling. Even out and place a layer of sliced Swiss roll on top to completely cover the custard. Soak again with some more of the maraschino liqueur. Leave to cool and set for about 15 minutes. Whip the cream  and the icing sugar together to stiff peaks and spread 1/3 over the sponge. Cover the cream with a third layer of sponge and soak wth the remaining liqueur. Spread the remaining cherry filling over the sponge. Pour over the remaining chocolate custard and spread out evenly. Place the trifle in the fridge for an hour to cool completely. Finally, remove the trifle from the fridge, and spread  1/2 of the remaining whipped cream over the top. Place the remaining cream in a piping bag and pipe rosettes around the top edge of the trifle. Decorate the top of the trifle with chocolate flakes and maraschino cherries.

Suggested accompanying wine: DELICATA Gellewa Rose Frizzante I.G.T.Maltese Islands

Serves 12


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