![]() ![]() ![]() Finish it off with some fresh cherries, and shaved dark chocolate (optional).From there, you add the chocolate custard, another layer of cherries, followed by the last layer of whipped coconut cream. Next is the first layer of morello cherries, followed by the whipped coconut cream.If you like, you can soak the sponge with some of the juice from the morello cherry jar. Place a couple of pieces of cake on the bottom of the glass and press it down so that there are no holes/empty pockets.Before you get started, cut the sponge into smaller squares, it will be easier to place inside the ramekins or glasses that you’re using.Once all the ingredients for your trifle are cool and set, you’re ready to start assembling.Once the custard is done, turn off the heat and stir in the dark chocolate until it has completely melted and incorporated. Chocolate custard: Now, you can move onto the custard (linked above). ![]() Once made, set aside in the fridge for at least 2 hours to set.Whipped coconut cream: While the cake bakes, you can make the coconut whipped cream (linked above).Remove from the oven and let it cool completely.Line it with parchment paper before baking for around 20-30 minutes. Instead of a cake tin, you’ll be baking it in any flatter baking tray that is approximately 24cm x 24cm / 9.45 inches x 9.45 inches.Chocolate cake: First, make the classic chocolate cake (linked above) – use only half the recipe as you’ll need half the amount of sponge that the cake recipe makes. ![]()
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