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Not sure to put in christmas or food

(36 Posts)
InNeedOfBrandy Fri 16-Nov-12 19:35:19

My mum has asked me to make a trifle for Christmas day after I had the bright idea of a blackforest trifle. How am I going to make it!

LadyMaryChristmas Fri 16-Nov-12 19:40:27

Cherries soaked in kirsch at the bottom, a layer of chocolate sponge above, another layer of cherries, then a layer of cream, then chocolate sprinkles with cherries around the edge?

Binfullofgibletsonthe26th Fri 16-Nov-12 19:41:10

Buy a jar of cherries, rather than raspberries.

I would slice a chocolate Swiss roll, layer it in the bowl sprinkle over a little kirsch if I had it, and pour over a jelly. Leave it to set (I love the way the jelly makes the sponge taste.)

Then add a layer of the cherries. I'm not sure if custard would work, so perhaps a white blancmange, or a chocolate custard? Cream and dark chocolate shavings on top.

VERY rich though!

4forkssake Fri 16-Nov-12 19:41:24

Nigella has a cherry choc trifle. Im sure you could adapt it to include kirsch (if it doesn't already). It also has choc sponge, choc custard & cherries. Add a bit of cream & bobs your uncle grin. I'm sure you could google the recipe but it's also in the sainsburys Christina magazine (think its sainsburys - I can confirm later if you want!)

4forkssake Fri 16-Nov-12 19:43:17

*Christina? Christmas even grin

LadyMaryChristmas Fri 16-Nov-12 19:44:41

NOOO, not chocolate custard. It will be really sickly. Cream, chocolate sponge and cherries are all you need.

InNeedOfBrandy Fri 16-Nov-12 19:45:05

I already have a bag of sainsburys frozen black forest fruits in the freezer. I was going to do the fruit and chocolate swill roll with jelly at the bottom, but what is kirshc (am assuming thats some sort of liquor?)

My mum would love it with a white blancmange.

If theres a nigella recipe similar that I can adapt then confirm away!

InNeedOfBrandy Fri 16-Nov-12 19:45:37

I have to have jelly! Maybe a blackcurrent jelly would work?

70isaLimitNotaTarget Fri 16-Nov-12 19:46:24


chocolate cake or chocolate swiss roll
Cherry liqueur (is it Kirsch? Or cherry brandy) to soak
Black cherries -either tinned and drained, (with some of the juice on the cake) or the ones in sauce (fruit pie filling sort of stuff)

Check for stones- no one wants a broken filling for Christmas shock
Custard- would you do chocolate custard?

Cream, chocolate flakey bits.(plain chocolate. You could put some melted chocolate on greaseproof paper and use a knife to make curls)

Channeling my inner Heston grin

InNeedOfBrandy Fri 16-Nov-12 19:48:28

Could a white blancmange then chocolate custard then cream work? Or to much?

LadyMaryChristmas Fri 16-Nov-12 19:49:43

Too much. Keep it simple. You don't need custard, just use whipped cream.

InNeedOfBrandy Fri 16-Nov-12 19:52:57

Mmm I can't wait for christmas now!

70isaLimitNotaTarget Fri 16-Nov-12 19:53:33

Trifle needs custard <<gavel>>
And no jelly <<gavel again>>

InNeedOfBrandy Fri 16-Nov-12 19:55:24

No it needs jelly and custard and cream and fruit and chocolate and alcohol. <my thread I get the gavel grin>

Ahardyfool Fri 16-Nov-12 20:00:03

Dark choc mousse in place of custard.

Binfullofgibletsonthe26th Fri 16-Nov-12 20:01:05

If you make a jelly with the cherries, kirsch and gelatine leaf, would that work?

I don't like a layer of wobbly jelly in a trifle, I like it soaked into a sponge so it makes that delicious squelch when you spoon it.

You'll have to make a few test run trifles.

I do my weekly shop in a Black forest supermarket and it takes all my will not to buy a fresh Schwarzwaldertorte every week. They do a kind of chocolate "wave" on the top which looks quite cool. I'll try and find a pic.

InNeedOfBrandy Fri 16-Nov-12 20:02:56

I like the dark choc mousse idea.

Binfull why did I not think of trial runs! And I to also like the sponge in the jelly. I have no idea how to make jelly with the cherries and kirshc though.

Binfullofgibletsonthe26th Fri 16-Nov-12 20:03:22


LadyMaryChristmas Fri 16-Nov-12 20:03:28

You don't need custard! {boak}

InNeedOfBrandy Fri 16-Nov-12 20:07:12

I love custard, my mum always does it with blancmange which has nothing on lovely cold custard. mmm

InNeedOfBrandy Fri 16-Nov-12 20:07:43

Mmm those pictures bin, I am so doing a trial run this weekend.

LadyMaryChristmas Fri 16-Nov-12 20:08:03

Ewww! shock

Ahardyfool Fri 16-Nov-12 20:08:27

My favourite trifle style is trifle sponge boudoir wotsitty biscuits, some raspberryified jelly in a thick layer, a mid sized layer of birds custard gone cold, a very thick layer of whipped cream, flicked up shepherds pie stylee and then hundreds and thousands. smile

InNeedOfBrandy Fri 16-Nov-12 20:12:44

No how can you say eww. You should be saying mmmm grin

Ahardy you have a point an original trifle (with the sherry in) is a work of art. Got to have a black forest one though oh did I mention my grandma who is german is going to be there. It really has to impress!

Ahardyfool Fri 16-Nov-12 20:18:48

Yeah, you just need to translate it into Black Forest but preserve the essence of all that is the perfect vision of trifle.

So, are you doing choc sponge, cherry pie filling stuff, cherry jelly, kirsch and then a custard replacement?

White choc custard could be nice too...

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