Black Forest Trifle Cups
Black Forest Trifle Cups, with measured ingredients and a clear cooking method. Serve with Cherry Stout for a relaxed ProjectBeer table.
dessert · Serves 6
Black Forest Trifle Cups
Bring black forest trifle cups to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Cherry Stout when the food is ready.
Ingredients
Serves 6
200 g chocolate sponge cake (suitable for vegetarians)
300 g pitted cherries, fresh or thawed
50 g caster sugar
1 tbsp cornflour
300 g vanilla custard (suitable for vegetarians)
200 ml double cream
25 g dark chocolate (suitable for vegetarians)
Instructions
Simmer cherries and sugar with 2 tbsp water for 5 minutes. Mix cornflour with 1 tbsp cold water, stir in and simmer for 1 minute, then cool completely.
Cube sponge and divide between 6 glasses, spooning over cherries and chilled custard.
Whip cream to soft peaks, spoon on top and refrigerate for at least 2 hours.
Grate chocolate over just before serving. Keep chilled and use within 24 hours.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Cherry Stout. Dark roast and cherry notes echo the chocolate sponge and fruit. Choose a sweeter stout to balance the custard. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.