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boozy blackforest trifle

December 10, 2014

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You didn’t think I’d leave you dessert-less, did you?

(What? Dessert-less and sober? Oh hell no.)

I was sitting about the in-laws a couple of weekends ago, chewing the charred salad I’d put together and planning Christmas dinner.

“I’ve got a pudding or two to bring along. If someone makes custard we’d be set!” said I.

A couple of sneaky looks flew about the table.

“Or, we could have trifle…” said one sister.

“Yeah! Trifle!” said the other.

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And that’s where it all got a bit murky. There were offers to print out my recipe and bring the ingredients along, promises that all I’d have to do was “supervise”. Plans to eat trifle for Christmas breakfast and Boxing Day dinner, or was it the other way around?

It’s a lot of work, that multi-layered tropical trifle of this-time-last-year, but it definitely is a crowd pleaser and makes a huge impact when it lands on the table.

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This one? Not so much. Work that is.

It’s still high on impact and will make a happy camper of the boozy aunt who loves a tipple and the chocolate fiend who’s eating all of the leftover flake bars already, without you having to mess up a bunch of pots and pans and set up water baths and all that fiddly nonsense.

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Better yet, if you’re celebrating an incoming little one (hello baby belly!) or have little ones about, you can substitute cherry or cranberry juice in the jelly instead of the wine and leave the amaretto out of the cream for a alcohol-free dessert.

The amaretto can be sprinkled directly on to the cherry layer if you want to add a little something to just one or two of them.

Alternatively, if you really want to make it as boozy as possible, substitute the sour cherries for fresh cherries that have been pitted and soaked overnight in a bit of amaretto or (if you don’t like the almond flavour) some sweet sherry. That’ll really get your tastebuds firing.

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The only really fiddly bit is making the mini meringues. I made a single quantity of my favourite meringue mixture (without the cherry & rum swirl, of course), piped it with a star tip and baked for just half an hour to dry them out before squiggling some melted over the top.

They are a beautiful little treat when packaged up and you’ll have over 100 of them to nibble on as a festive sweet treat. If you can’t be bothered, shop bought meringues would do beautifully. Just crush them up into big chunks and sprinkle them on top with your flakey bits.

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We ate the entire batch of these boozy blackforest trifles up in one sitting, so it looks like I’ll have to think of something else to make on Christmas Day. (Or I could like I did last night and just serve up the leftover cookies and cherries with some whipped cream and meringue for a tasty bowl of crunchy mess.)

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boozy blackforest trifle
Recipe type: Dessert
Serves: 8
 
You'll need to start this dessert a day ahead (or at least four hours) so that the jelly has time to set before assembling the trifle.
Ingredients
  • 1.5tsp gelatin powder
  • 100ml water
  • 2 tbsp white sugar
  • 250ml sweet red wine (a dessert shiraz would be perfect)
  • 600ml thickened cream
  • 1 tsp vanilla bean paste
  • 1 splash ameretto (optional)
  • 250g chocolate biscuits (I used a whole packet of Choc Ripples)
  • 3 tbsp melted coconut oil
  • 1 jar sour cherries
  • flake bars, mini meringues & fresh cherries to garnish
How to make it
  1. To make the jelly, combine the gelatin powder with about half the water and leave it for a few minutes to bloom.
  2. Heat the rest of the water with the sugar in a saucepan and stir until the sugar has dissolved. Add the gelatin and stir again over heat until the gelatin has completely dissolved. Remove the saucepan from the heat and pour the wine in, stirring to combine. (Doing this means we don't boil off the alcohol! Yahoo!)
  3. Divide the jelly between eight small trifle bowls or spirit glasses and put in the fridge to set.
  4. Meanwhile, whip up the thickened cream with the vanilla bean paste until it is fluffy and holds its shape reasonably well. Splash in some ameretto (if you like) and stir it through,
  5. Put the chocolate biscuits in a food processor or blender and pulse until they are crushed up and pebbly, but not completely crushed to a powder. Stir the melted coconut oil (and, if you like, another optional splash of amaretto) through.
  6. When the jelly is set, it's time to assemble! Divide half of the chocolate cookie mixture evenly among the glasses and spread it to the edges. Dollop a layer of cream on top of the cookie layer and spread that carefully to the edges. Pile on a couple of spoonfuls of chopped sour cherries and then top that with another dollop of cream. To finish off your black forest trifle, cover the top of the trifle with the rest of the chocolate cookie mixture, mini meringues, a sprinkling of chocolate flake bars and fresh cherries. Beautiful!

 

 


  • #1
    April 15th, 2015

    I would definitely want this trifle right now! These will really bring high impact to my table for a small dinner celebration.

  • #2
    May 10th, 2015

    the hungry dad is a trifle fan from wayyyy back – he would inhale the lot! Your pix are superb.

Shez