Not sure to put in christmas or food

[InNeedOfBrandy]

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!

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?

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!

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 . 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!)

*Christina? Christmas even

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

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!

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

Mmmmmmmmm

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
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

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

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

Mmm I can't wait for christmas now!

Trifle needs custard
And no jelly

No it needs jelly and custard and cream and fruit and chocolate and alcohol.

Dark choc mousse in place of custard.

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.

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.

Mmmmmmm...

www.google.ch/search?q=migros+schwarzwäldertorte&hl=en&client=safari&tbo=d&source=lnms&tbm=isch&sa=X&ei=vZumUKSdJc_54QTx1YEo&ved=0CAkQ_AUoAQ&biw=1024&bih=672#biv=i|4;d|JUnLpouOLGtICM:

You don't need custard! {boak}

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

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

Ewww!

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. :)

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

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!

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...

I have a bag of black forest fruits in my freezer of dark sweet cherrys blackcurrents grapes and blackberries. I also have a bag of dark sweet cherrys.

Right am going to do a trial run with the forest fruits choc swiss roll and jelly at the bottom and kirshc. Then the custard (I like the idea of white choc custard) then the cream with choc curls a crunched up flake and cherrys.