I love making trifle when we are entertaining. So easy, can be made the day before, and delicious!
We had some friends staying with us in January, and I decided I didn’t want any more leftovers (weird, I know, but it was just after Christmas). So I made some individual trifles, and they were wonderful. Something about having all the layers to yourself, and they look so pretty.
This is my recipe for eight individual trifles in glasses which measure 7cm across and 9cm high. The joy of this is the amounts are just a guide. You can use different sized glasses, more or less of each ingredient, and they will still taste good.
You will need (roughly):
- chocolate cake. I used two small fairy cakes per glass
- jar of cherry jam (I used about half of it)
- jar of cherries in brandy, or use a can of stoned cherries plus some brandy
- 750g custard
- 150g plain chocolate
- 500g double cream
- Large bag of Maltersers (230g)
Cut the fairy cakes in half, spread with jam, sandwich together, then cut into pieces.
Put into the bottom of the glass, pushing down a little.
Drain the cherries, keeping the brandy liquid. Place the cherries on top of the cake, then pour over the brandy.
If you’re using canned cherries, drain and discard the liquid, or keep a little to mix with the brandy. Spoon some brandy/cherry juice onto the sponge.
Chop the chocolate into small pieces. Heat the custard and add the chocolate, stirring until it melts.
Allow the chocolate custard to cool completely, then spoon into the glasses.
Whip the cream and spoon on top. At this stage you can put in the fridge until you need them.
Add a few Maltersers to each glass, and enjoy!