Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cherry crunch trifle
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Ingredients
- 500ml tub ready-made custard
- 100g dark chocolate, broken into pieces
- about 300g mini chocolate brownies
- 390g jar or 425g tin cherries in kirsch or tinned cherries
- 150-200g blueberries
- 150g (or rice crispy ones if you prefer) chocolate cornflake cakes
- 200ml double cream
- 200ml crème fraîche
- 4 tbsp icing sugar, sifted
- fresh cherries or and grated chocolate, to serve
Method
- STEP 1
Put the custard and chocolate pieces into a pan. Gently heat, stirring, until the chocolate has completely melted. Cool with cling film laid directly on the surface of the custard.
- STEP 2
Arrange the brownies in the base of a trifle bowl or 6 individual glasses. Drain the cherries, keeping the liquid, and mix with the blueberries. Spoon over the brownies and drizzle with 4-5 tbsp of the reserved juice. Crush the cornflake cakes a little with a rolling pin and scatter these over the top. Pour over the cooled chocolate custard and chill until ready to serve.
- STEP 3
Whip the double cream with the crème fraîche and icing sugar to soft peaks. Pile on top of the trifle and decorate with fresh cherries and grated chocolate, if you like.
