Cherry Trifle
Gabriela Morales
Give in to your cravings with this delicious cherry trifle! A classic English dessert that is both fit for the holiday season and special occasions, this irresistible cherry trifle features layers of Swiss roll filled with raspberry jam, a creamy cherry filling, a dash of cherry liqueur, and more cherries for a sweet final course topped with shredded chocolate that will delight anyone with a sweet tooth.
Reviewed by
5
|
1 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
8
Portions
  • 4 eggs, for the Swiss roll
  • 2 tablespoons sugar, for the Swiss roll
  • 1/4 cups icing sugar, for the Swiss roll
  • 100 grams flour, for the Swiss roll
  • 1 pinch salt, for the Swiss roll
  • 1 teaspoon vanilla essence, for the Swiss roll
  • 3/4 cups flour, for the Swiss roll
  • 1 cup raspberry jam, for the Swiss roll
  • 3 eggs, for the filling
  • 50 grams granulated sugar, for the filling
  • 50 grams cornstarch, for the filling
  • 600 milliliters cow's milk, for the filling
  • 300 milliliters sour cream, for the filling
  • 50 milliliters cherry liqueur, for the filling
  • 3 cups cherries, pitted, for the filling
  • 1 cup chantilly cream, for garnish
  • 1/4 cups cherries, for garnish
  • 1/2 cups chocolate, shredded, for garnish
Preparation
2h
12 mins
Medium
  • Preheat oven to 356 °F.
  • Separate egg yolks and egg whites. Beat egg whites with 1 pinch of salt. Add two tablespoons of sugar little by little.
  • Whisk egg whites to soft peaks. Set aside. Beat egg yolks with previously sifted icing sugar.
  • Add vanilla to the egg yolks and ¼ cup of sifted flour. Mix thoroughly.
  • Fold half of the whisked egg whites into the egg yolks.
  • Add ½ cup of sifted flour and the remaining whisked egg whites. Fold without deflating the mixture.
  • Line a baking sheet with parchment paper and grease with cooking spray.
  • Pour mixture and spread evenly.
  • Bake at 356 °F for 12 minutes.
  • Remove Swiss roll from oven and dust with icing sugar. Place a cloth napkin on top of the sponge cake and flip it.
  • Dust with more icing sugar. Roll and let cool. Once cold, unroll and spread raspberry jam on top. Roll again and cut it into thin slices.
  • For the filling: In a bowl mix egg yolks, sugar, cornstarch, and vanilla. In a pot, heat cream and milk without bringing them to a boil.
  • Add egg yolks mixture to the pot and mix until thickened.
  • Remove from heat and let cool.
  • For assembling the cherry trifle: Arrange Swiss roll slices around the inside of a trifle bowl completely covering the walls and the base.
  • Add a dash of cherry liqueur and half of the pitted cherries on top.
  • Spread filling on top and place another layer of Swiss roll slices, cherry liqueur, and the remaining pitted cherries.
  • Cover with chantilly cream and garnish cherry trifle with shredded chocolate and cherries.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?