Cheat’s Chocolate Trifle
This one’s either for people who don’t like to cook or for devoted cooks who nonetheless need something really speedy. First, you need to zip round the supermarket to collect the ingredients, then, after the cherries have soaked, this is all made in moments.
|3 double-chocolate-chip American-style muffins|
|7 oz (200 g) dark chocolate (75 per cent cocoa solids)|
|1 x 680 g jar pitted morello cherries, drained and soaked overnight in 3 fl oz (75 ml) dark rum|
|2 level tablespoons morello cherry jam or conserve|
|9 oz (250 g) mascarpone|
|14 oz (400 g) fresh custard|
|10 fl oz (275 ml) whipping cream|
|3 fl oz (75 ml) dark rum|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a trifle bowl or serving dish with a capacity of 4 pints (2.25 litres).
This recipe is taken from How to Cook Book Two and The Delia Collection: Chocolate
You need to start this recipe the day before you want to serve it, and all you do at this stage is soak the drained cherries overnight in the rum.
The next day, begin by slicing the muffins horizontally in half, then spread each slice with some jam and weld the slices back together to their original muffin shape. Now cut each one vertically into 4 pieces approximately ¾ inch (2 cm) wide, and lay these all around the base of the trifle bowl or serving dish.
Now take a skewer and stab them to make holes, then strain off the rum the cherries have been soaking in and sprinkle it all over the muffins, scattering the cherries on top. Now, reserving 2 oz (50 g) of the chocolate for decoration, break the rest up into squares.
Place the broken-up chocolate in a large, heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water.
Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 5 minutes to become smooth and glossy.
Remove the bowl from the pan and give it a good stir, then let the chocolate cool for 2-3 minutes.
While that’s happening, put the mascarpone in a bowl and beat to soften it, then add the custard and whisk them together.
Next, whisk in the cooled, melted chocolate, then pour the whole lot over the soaked muffins and cherries. Now whip the cream to the floppy stage, then carefully spoon this over the trifle, spreading it out with a palette knife.
Lastly, chop the rest of the chocolate (using a piece of foil to protect it from the heat of your fingers as you steady it), shredding it very finely.
Sprinkle the shreds over the surface of the trifle, cover with clingfilm and chill until needed.
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No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
These heavenly little trifles are actually an assembly job with plenty of tropical flavours: rum-soaked sponge, bananas, mangoes and pineapple, topped with a vanilla-infused layer of mascarpone and custard. Who could resist?
Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.
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