Chocolate and
Cherry Trifles
  • Description:

    This chocolate and cherry trifle recipe is a great one to try out if you have to entertain guests or are looking for a dessert that’s equally as tasty as it is colourful. Between the brownies, fruit and homemade custard, every layer makes its own unique contribution to what is ultimately an explosion of flavours with something for everyone. Serve in individual glasses or bowls to take advantage of the trifle’s full visual effect.

  • Ingredients:

    500 ml milk
    3 tbsp. cake wheat flour
    3 tbsp. cocoa powder
    3 tbsp. cornflour
    2 eggs

    2 egg yolks
    1 packet (80 g) cherry jelly
    6 chocolate brownies or Swiss roll slices, broken into pieces

    65 ml brandy or sweet rooibos tea
    1 can (400 g) Rhodes Very Cherry
    250 ml cream, stiffly beaten

  • Method:

    1. To make the chocolate custard, pour the milk into a saucepan and heat to just boiling.
    2. Whisk the flour, cocoa, cornflour, eggs and egg yolks together.
    3. Pour the hot milk into the egg mixture and whisk to mix.
    4. Strain the custard back into the saucepan and whisk over medium heat until thickened.
    5. Remove from the heat.
    6. Prepare the jelly according to the instructions on the packet and set aside to cool.
    7. To assemble the trifles, crumble the brownies or Swiss roll slices into 6 glasses, sprinkle with the brandy or tea and then top with layers of the fruit and syrup of the Rhodes Very Cherry, the custard, the prepared jelly and whipped cream.
    8. Finish with the cream and chill the trifles in the fridge for at least 2 hours before serving.
      Recipe supplied by Rhodes