If you're looking for a showcase dessert that's super easy to make this festive season then look no further! We've layered chocolate Swiss roll (or yule log!), custard and our Morello Cherry Preserve and topped with cream - it's rich, delicious and so easy to make.
Chocolate & Morello Cherry Christmas Trifle
Helen Upshall
8
Swiss roll, chocolate custard and Morello Cherry Preserve layered with cream. Delicious!
Ingredients
FOR THE CHOCOLATE CUSTARD:
- 500g fresh ready-made custard
- 180g dark chocolate
FOR THE TRIFLE:
- 350g (approx.) Swiss roll or yule log
- 2 - 3 tbsp cherry liqueur, optional
- 1 jar Morello Cherry Preserve
- 600ml double cream
- 1 tsp vanilla paste, if desired
- 200g fresh cherries
YOU WILL NEED:
- 1 large trifle dish
Directions
First, make the chocolate custard. Place the custard in a heavy-bottomed saucepan before breaking in 150g dark chocolate - reserve the remaining 30g chocolate for the top of the trifle.
Place over a low to medium heat to gently warm the custard and melt the chocolate. Stir occasionally until the chocolate has fully melted into the custard. Set aside to cool until ready to assemble.
Slice the Swiss roll roughly into 2cm slices and press into the base and sides of the trifle dish. Drizzle the sponge slices with the cherry liqueur if using and allow to soak in.
Spoon over the cooled chocolate custard completely covering the sponge layer, smoothing on top. Spoon over the cherry preserve to form the next layer, reserving any looser juice for pouring over the top of trifle.
In a separate bowl, using a balloon whisk, whisk the cream and vanilla together to form soft peaks. Gently layer the cream on top of the cherry preserve layer before adding the fresh cherries.
Finish the trifle by grating or crumbling over the remaining chocolate. Drizzle over the reserved cherry preserve and serve immediately.
