Graveyard Trifle with Meringue Ghost Cookies

Name: Graveyard Trifle with Meringue Ghost Cookies
Total time: 5400 s
Yield: 12+
Cuisine: British
Ingredients: 200 g butter; 300 g golden caster sugar; 2 tbsps. golden syrup; 200 g dark chocolate; 50 g milk chocolate; 4 eggs; 2 tsps vanilla extract; 200 g self-raising flour; 4 tbsps. cocoa powder; 600 ml milk; 100 g caster sugar; 4 egg yolks; 1 tsp vanilla extract; 8 tsp corn flour; 4 tsps cocoa powder; 100 g dark chocolate; 4 egg whites; 230 g caster sugar; 3 x tins of cherries in syrup; 50 ml kirsch (optional); 600 g bourbon biscuits

Katie Davies @katiehomecook

Wales, UK

Not strictly a trifle but certainly delicious and operfectly spooky for Halloween, a great recipe for adults and children alike. I have added the full recipe here but you can cheat but using store bought brownies and ready made custard, flavoured with chocolate.

Katie Davies @katiehomecook

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Ingredients

1hr 30 mins

12+

For the Brownies:
200 gbutter
300 ggolden caster sugar
2tbsps. golden syrup
200 gdark chocolate
50 gmilk chocolate
4eggs
2tsps vanilla extract
200 gself-raising flour
4tbsps. cocoa powder
For the Chocolate Custard
600 mlmilk
100 gcaster sugar
4egg yolks
1 tspvanilla extract
8 tspcorn flour
4tsps cocoa powder
100 gdark chocolate
For the meringue:
4egg whites
230 gcaster sugar
To Assemble:
3x tins of cherries in syrup
50 mlkirsch (optional)
600 gbourbon biscuits

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Steps

1hr 30 mins

1

For the Brownies:
Heat the oven to 180 C/160 C fan. Grease and line a roasting tin. Place the butter, sugar, syrup and chocolate in a saucepan and heat gently until melted and lump-free, then remove from the heat.
2

Break the eggs into a jug and add the vanilla, mix lightly, set aside. IN a large bowl add the flour and cocoa powder with a pinch of salt, add the chocolate mix and stir, then fold through the egg mix.
3

Once combined pour in the prepared tin, then cook for 30 mins. Once cooked allow to cool completely, then cut into squares.
4

For the chocolate custard:
Heat the milk in a pan until almost boiling, in the meantime, add the yolks, vanilla, sugar, cornflour and cocoa powder to a bowl and mix to a thick paste. When the milk is hot add to the bowl slowly, whisking the entire time, then transfer the mixture back into the pan and heat over a low heat whisking continuously until thickened, remove from the heat and stir through the chocolate until it is melted, leave to cool completely.
5

For the meringues:
Whip the egg whites until frothy, then add the sugar 1 tsp at a time, until stiff peaks are formed. Transfer into a piping bag and pipe the meringue into bone and ghost shapes, if you don’t have a piping bag you can use a zip lock bag with the corner cut.
6

Cook on your ovens lowest temperate for 60 mins, then switch the oven off and open the door slightly and allow the meringues to cool completely in the oven, these can be made the day before. Once cool use an edible black pen, black food colouring or a little melted chocolate to create the ghost's faces.
7

To assemble:
The night before, or least a few hours before assembly, open the tins of cherries and drain, reserving the syrup, cut the cherries in half and remove the stones, put the cherries into a bowl, and add the kirsch and some of the syrup, cover and leave overnight. (leave out the kirsch if not using). You can aslo use cherry pie filling and just stir through the kirsch.
8

Blitz the bourbon biscuits in a food processor, or bash with a rolling pin inside a zip lock bag.
9

Layer half your brownies in the bottom of the trifle dish. Spoon over some of the cherry/kirsch liquid, then top with half the cherries, then spoon over the chocolate custard and then half the bourbons. Add the meringue bones against the side of the trifle dish with bourbon biscuits behind to look as thought they are buried in soil. Then repeat once more, with a layer of bourbon biscuits on top.
10

Decorate with ghosts and bones sticking up through the soil.

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Cooksnaps

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Katie Davies @katiehomecook

on October 05, 2020 10:51

Wales, UK

I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com