Black Forest Trifle

A different take on the traditional trifle, this is a quick and easy recipe. Depending on taste and the size of the serving bowl, more cream, custard and cake maybe required.



Ingredients
1 chocolate sponge cake (see recipes on this site), sliced in half horizontally
300ml thicken cream
300ml pouring custard
1 pkg frozen cherries (defrosted and quartered)
1 pkg port wine jelly mixture

1. Make jelly following instructions on the package. (The jelly needs to be made first as it will take 2-3 hrs to set). When set, break up the jelly with a fork.

2. Beat cream until thick and fold in cherries.

To assemble trifle:
3. Layer sponge cake to cover the bottom of the bowl.

4. Pour in half the custard to evenly cover the sponge layer. Sprinkle half the jelly over the custard, then half the cream mixture to cover the entrie layer.

5. Layer again with the remaining sponge cake, the repeat the custard, jelly (reserving a little for decoration) and cream layer.

6. To decorate, sprinkle the outer circumference with remaining jelly and the centre with shaved dark chocolate.