Phil Vickery’s decadent chocolate & cherry trifle
Phil's back in the kitchen to serve up his ultimate showstopper - a chocolate and cherry Christmas trifle. Layers of soft swiss roll, creamy white chocolate custard and tart cherries make the perfect indulgent Christmas dessert.
Chocolate and cherry Christmas trifle
Serves: 8 -10
Ingredients
225g instant custard, 3 x 75g packets350g white chocolate chopped1 large chocolate Swiss roll100ml cherry juice4 tbsp cherry brandy2 x 250 g can cherries, drained1L double cream, lightly whipped with a little icing sugar and vanilla extract
To finish:12 glacé cherries100g angelica50g sliced almonds, toastedA few chocolate twirlsA dusting of icing sugar
Method
1. Make up the custard according to makers instructions with boiling water, then add the white chocolate and mix well until melted.
2. Slice the sponge into 1 cm slices and place in the bottom of a large bowl, then sprinkle with the cherry juice and cherry brandy.
3. Spoon the drained cherries over the sponge and then cover with the custard.
4. Chill really well until set, ideally overnight.
5. When ready to serve, whip the double cream, icing sugar and vanilla together, do not over whip.
6. Place ¾ of the cream onto the set trifle and gently flatten the top. Place the remaining cream into a piping bag and then pipe swirls all around the edges to decorate.
7. Place the glacé cherries on top of the piped cream and add nice long spears of angelica to decorate.
8. Top the trifle with toasted almonds, chocolate twirls and a final dusting of icing sugar and serve.