Cherry trifle with chocolate custard and raspberries
Christmas is not complete without some sort of trifle. Nici Wickes' recipe is served individually and can easily be made the day before, then kept in the fridge to soak up the juices and sherry!
- 1 cup milk
- 1 cup cream
- 2 egg yolks
- 1/2 cup sugar
- 4 tbsp sifted cocoa
- 1 tbsp cornflour
- 150 g milk or dark chocolate, chopped small
- 1 15cm x 15cm sponge or chocolate cake
- 1/4 cup sherry
- 1 cup pitted cherries (can use morello)
- 1 cup fresh raspberries (or ½ cup frozen, defrosted and drained)
- 1 cup fresh black grapes
- 2 tbsp caster sugar
- 150 ml cream, softly whipped
- 80 g grated dark chocolate, to garnish
- Make a custard by warming the milk and cream to trembling (almost boiling) stage in a saucepan.
- In a large bowl, whisk the egg yolks, sugar, cocoa and cornflour until light, thick and fluffy. In a slow, steady stream, pour the hot milk/cream into the yolk mixture and whisk until smooth. Pour the custard back into the saucepan and add the chopped chocolate. Cook over medium heat until the chocolate melts and the custard thickens, stirring all the time. Make sure it doesn’t boil, as it could split. Pour into a bowl to cool and cover the top of the custard with cling film or baking paper to prevent a skin from forming.
- To assemble, break the sponge into bite-sized pieces and line each dish (use glasses or small bowls). Splash over the sherry. Spoon in some of the cherries, raspberries and chocolate custard. Add another layer of sponge and repeat. Wash the grapes and, while still wet, roll in caster sugar to coat. Add these to the top. Chill for at least 30 minutes or overnight.
- Before serving, decorate with the whipped cream and grated chocolate.