![]() Spread about 1 cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. (Any extra caramel sauce can be used as a topping for ice cream or pound cake.) Serve immediately or refrigerate until you are ready to serve.Ĭook's Note: the trifle can also be assembled in individual wine glasses or large tumblers. To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts. Sprinkle with 1/3 of the coconut and 1/3 of the nuts. Meanwhile, in another bowl, whisk the egg yolks, remaining sugar, cornflour and cocoa powder together. First, make the custard by placing the milk and half of the sugar in a saucepan and heat until almost boiling, stirring occasionally to prevent it catching. Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely. 100g good-quality milk chocolate, roughly chopped. Make a layer in the bottom of the dish with 1/3 of the cubes. To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes. Bring to room temperature when you are ready to use it. This can be made a day ahead and refrigerated once cooled. Remove from the heat and cool completely. Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes. Add the butter and put the pan over medium heat. In a saucepan, whisk together the evaporated milk, sugar and eggs. While the cake is baking, make the caramel sauce.
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