The indulgent texture of a thick, smooth, and luscious trifle always takes me back to scoffing the leftovers at the end of a restaurant shift. The combination of cherries and chocolate is truly delightful, particularly when the cherries can shine without being overwhelmed, as they do in today’s recipe. To enhance the trifle’s flavour even more, use a high-quality cherry compote and top with fresh cherries.
Chocolate and cherry trifle
Prep 15 min
Cook 45 min
Chill Overnight
Makes 8 individual trifles or 1 big one
8-10 sponge fingers
2 x double espresso
150g cherry compote
300ml double cream, lightly whipped to top the trifle
20g dark chocolate, for grating
8 cherries, if making individual trifles, or lots if decorating a big one
For the custard
350ml whole milk
50g caster sugar
20g muscovado sugar
300ml double cream
35g cornflour
10g cocoa powder
1 egg, plus 3 yolks
50g milk chocolate, finely chopped
1 big pinch flaky sea salt
First, make the custard. In a large saucepan, heat the milk with half the caster sugar, all the muscovado sugar and 150ml cream.
In a small bowl, mix the cornflour, cocoa powder and remaining caster sugar. In a second bowl, whisk the egg and egg yolks, then add the cornflour mix in batches, beating in each addition well before adding the next.
When the cream and milk is steaming, pour it bit by bit over the beaten eggs, whisking well to combine. Pour it all back into the pan, put on a medium heat and cook, whisking continuously, until thickened and starting to bubble. Carry on whisking for a few minutes more, then take off the heat.
Pour in the remaining 150ml cream, add the milk chocolate and salt, and use a hand blender to blitz. (You can also beat it in by hand, but you’ll get a smoother custard by taking this extra step.) Pour the custard into a heatproof container, place a sheet of greaseproof paper directly on top, to stop a skin forming, then chill overnight.
To assemble, briefly dip the sponge fingers into the coffee and put them in the bottom of eight glasses for individual trifles, or in one big bowl. Top with the cherry compote, then spoon over the set milk chocolate custard (you might need to give it a quick stir with a spatula to loosen it slightly first).
Top with a dollop of whipped cream, some shaved dark chocolate and the cherries, then serve at once, or put in the fridge for up to three days.
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