Make the most of seasonal cherries and add them to your favourite Christmas dessert: trifle! Colin Fassnidge’s chocolate cherry trifle is filled with decadent, rich flavours.
The best part is, it’s so easy to make! All you have to do is make the cherry coulis and cream, and then you’re ready to start layering. Make ahead the night before for all the layers to fully combine.
Ingredients
Method
For the cherry coulis, combine the cherries, sugar, spices and water in a saucepan. Simmer gently to soften cherries and form a coulis. Remove from heat. Stir in juice and salt. Cool.
For the spiced and chocolate creams, melt chocolate in a small bowl over a pan of simmering water. Cool to room temperature. Whisk cream and spices until firm peaks form. Fold in yoghurt. Divide mixture into two bowls. Add cooled, melted chocolate to one bowl of cream and whisk to combine.
Arrange half the broken mud cake in the base of a glass trifle bowl. Drizzle with brandy or port.
Top with half the chocolate cream, half the cherry coulis and half the spiced cream. Repeat the layers, ending with the spiced cream. Cover and refrigerate for at least 2 hours.
Just before serving, toss extra cherries with a splash of lemon juice. Decorate trifle with the grated chocolate and cherries.
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