Black Forest Trifle-A Step by Step Guide

For my Food GCSE I had to make a classic trifle. I thought that I would mix it up a bit so recreated the recipe to make a chocolate swiss roll with black cherry jam (see previous post),chocolate custard, tinned cherries and whipped cream ☺.This doesn't have to be chocolate- replace all of the chocolatey things with the flavours you love for a perfect dessert. I am sorry for the lack of jelly-yes it is necessary but GCSE cooking teachers don't share our love:(. Please comment jelly or no jelly? If you want jelly I will create a new recipe for an amazing trifle WITH JELLY as your wish is my command!

For the Swiss roll:

3 large free-range eggs

75g caster sugar, plus extra for dusting
55g self-raising flour

20g cocoa powder

100g cherry jam 

For the filling

1 x 400g tin cherries

 For the custard

3 large free-range eggs, yolks only

50g caster sugar
50g cornflour
1 tsp vanilla extract
1 pint whole milk
50g dark chocolate

To decorate

300ml double cream

Preheat the oven to 220C/425F/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.

For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour and cocoa powder into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.

Bake for 10-12 minutes, or until the sponge begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.

Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through.

Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end.

Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.

For the filling, arrange the remaining six slices in the base of the dish. Pour the juice from the cherry tin over the sponge. Level the surface by pressing down with a spoon and leave to soak while you make the custard.

For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat add the dark chocolate until melted then cover with cling film in contact with the surface to prevent a skin forming.

Arrange the cherries over the sponge. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.

Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed. Gently pipe the cream over the surface of the set custard and decorate.

Enjoy!