Cherry kirsch trifle
Serves: 6-8
Ingredients
- Brownies:
- 110g unsalted butter
- 225g caster sugar
- 75g dark chocolate, broken into pieces
- 3 eggs, beaten
- 60g plain flour, sieved
- 55g cocoa powder, sieved
- 3 tbsp kirsch
- To assemble:
- 850g morello cherries in syrup, drained
- 340g jar cherry conserve
- 300g mascarpone
- 300ml double cream
- To finish:
- 25g dark chocolate, grated
- dark chocolate curls, pared with a veg peeler
- handful fresh cherries, stalks intact
Method
- For the brownies, heat the oven to 190C/Gas 5.
- Line a 10 x 15cm baking tin with greaseproof paper.
- Put the butter in a saucepan over a medium heat to melt.
- Add the sugar and heat until dissolved, stirring continuously. Remove from heat, add chocolate and stir until melted.
- Beat in the eggs.
- Add flour and cocoa powder and fold in with a metal spoon.
- Pour batter into the tin, place in the oven and bake for 30-35 mins or until the top is just firm and there is a very gentle wobble in the middle.
- Leave to cool in the tin. When cool, cut into 2cm-3cm squares, place on a plate, drizzle with the Kirsch and leave to soak.
- To assemble, place the mascarpone and the cream in a large bowl and whip until it is thick and holds soft peaks.
- Place a third of the cream mixture in the bottom of a glass trifle dish.
- Scatter over half the drained cherries, half the cherry jam, and half the brownies.
- Spoon over more cream and another layer of cherries, jam and brownies, and top with another layer of cream.
- Top with dark chocolate curls or cocoa and fresh cherries.
