![]() ![]() Whisk the egg and sugar with a hand whisk for 5 minutes (set a timer!) until thick and creamy. Oven to 190C, line with parchment a shallow tin 15cmx 23cm.I served mine in a beautiful big straight side wine glass from H&M Home but you could make them in slightly smaller glasses or tumblers so not such a rich dessert! The almond essence in the cherry compote will just make the cherry flavour really shine, and won’t be noticed if giving it to someone who doesn’t like almonds. ![]() If you like more cream you can double the quantity below. I’m not a big whipped cream fan, but you need to have a little bit for the full Black Forest effect. And it’s all yours! Ok, you could definitely make this recipe into one big trifle dish, but I like the idea of individual trifles as a much nicer way to serve than big spoonfuls. Not to mention the dark chocolate crème pâtissière, lightly whipped cream and chocolate shard crown. Not sharing of the rich chocolate sponge swirl filled with tart floral Morello cherry jam, with a dark sweet cherry compote middle. This is a recipe for individual Black Forest Trifles and gets around the whole sharing aspect, to be completely dessert selfish. Without having to share with someone fishing out the best bits.
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