Every now and then, I try to make something a bit like a trifle.
This is a challenge. I don't like blancmange or cold custard, I don't do jelly, and I'm not really a big fan of cream... which significantly reduces the number of traditional trifle ingredients available to me.
However, there's a lot of scope within the broader class of layered desserts containing fruit, alcohol, finger sponges, and something-a-bit-creamy. This time, I decided to use cream cheese to make my 'cream' layer, in the style of a chocolate cheesecake. We picked up some kirsch-soaked cherries at the BBC Good Food Show, and they worked wonderfully, but you could equally well use any bottled cherries and add a generous dash of kirsch.
I'm submitting this to December's We Should Cocoa challenge, hosted by Choclette at Chocolate Log Blog, for which this month's festive theme is alcohol.
Chocolate Cherry Cheesecake Trifle
Makes 2 individual portions
75g (3oz) dark chocolate
2tbsp single cream
75g (3oz, ½ cup) icing sugar
110g (4oz, ½ cup) full-fat cream cheese
3 trifle sponges
120g (½ cup) cherries
- Melt the chocolate together with the cream (use a bain marie or similar to avoid burning the mixture).
- Meanwhile, sift the icing sugar into the cream cheese.
- Stir the melted chocolate into the cream cheese mixture.
- Cut the trifle sponges in half, and arrange three pieces in each serving dish.
- Spoon cherries and kirsch over the sponges.
- Divide the chocolate mixture between the two dishes, and smooth the tops.
- Chill for at least an hour before serving.