Black Forest Trifle Dessert

Name: Black Forest Trifle Dessert
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Chocolate Ripple Cookies; 1 Canned Pitted Dark Cherries *425g; 1/2 cup Sweet Sherry; *Note: Alternatively you can use the cherry juice from the can for non-alcoholic dessert; Dark Chocolate *shaved OR grated; <Whipped Cream Custard Ingredients>; 2 Egg Yolks; 1 tablespoon Sugar; 1 tablespoon Flour; 1/2 cup Milk; 1/2 teaspoon Vanilla Extract; 300 ml Cream *whipped

Hiroko Liston @hirokoliston

Melbourne, Australia

Many months ago, I decided that I would make ‘Black Forest Trifle’ next time I have some leftover chocolate cake. However, no such ‘next time’ ever occurred. But I didn’t want to bake chocolate cake just to make this dessert. ‘Isn’t there any easy way?’ I wondered.
I was looking for ready-made chocolate sponge or a substitute for chocolate cake in a supermarket one day, and I saw the familiar substitute. It’s Arnott’s Chocolate Ripple Cookies!

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gChocolate Ripple Cookies
1Canned Pitted Dark Cherries *425g
1/2 cupSweet Sherry
*Note: Alternatively you can use the cherry juice from the can for non-alcoholic dessert
Dark Chocolate *shaved OR grated
<Whipped Cream Custard Ingredients>
2Egg Yolks
1 tablespoonSugar
1 tablespoonFlour
1/2 cupMilk
1/2 teaspoonVanilla Extract
300 mlCream *whipped

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Steps

1

First you make Whipped Cream Custard. *Note: Whipped cream without custard is just fine, if you prefer.
2

Place all Whipped Cream Custard Ingredients except Cream in a heat-proof bowl and whisk well to combine. Cook in the microwave in medium power about 500W for 1 minute. Mix well, then cook again in medium power for 1 minute and mix well. Cook again, if required, and mix well.
3

In a separate bowl, beat cream using an electric beater or a whisk until firm peaks form. Add the whipped cream to the cooled custard and mix well.
4

Drain the pitted cherries, reserving the juice if you use the juice to moisten the Chocolate Ripple Cookies.
5

Place Sweet Sherry (OR reserved cherry juice) in a small bowl.
6

Dip the Chocolate Ripple Cookies in the Sweet Sherry and place in the serving glasses. If necessary, break the cookies and place. Add the cream custard on top of the cookies, then place 3 to 4 cherries. Repeat the process. Then finish with the top layer with the cream custard.
7

Gently cover with plastic food wrap and rest in the fridge for 4 to 5 hours, so that the cookies get soft and moist.
8

Decorate with shaved dark chocolate and serve.