Black cherry fruit filling 410g can or Morello cherry compote 400g jar
Double cream 300ml pot
Instructions
1
Chop 75g (3oz) chocolate and melt in a bowl set over a pan of barely simmering water. Stir into custard, cool then chill.
2
Place sliced muffins in the base of a trifle dish and sprinkle with kirsch. Spoon two-thirds of cherry filling onto muffins then top with chocolate custard.
3
Whisk cream until soft peaks form then spoon onto custard leaving a gap in the centre.
4
Spoon remaining cherry filing into centre of the cream and decorate cream with chocolate curls (make with a peeler). Chill for 2 hours or overnight.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Some cookies are essential to the functioning of the site, but others are non-essential for analysis and marketing. Please visit our Privacy page for more information and how to disable these non-essential cookies.
Strictly Necessary Cookies
WordPress uses cookies to identify customers’ sessions which are used for interactions with Woo Commerce, our e-commerce platform. These cookies are required for basic checkout functionality and are therefore always enabled.