The trifle was meant for the host of Eid Open House in Filton. I didn't know what to bring as "buah tangan" for them and I end up making an easy-peasy dish, black forest cheese trifle.
425g can black cherries in syrup
250g chocolate finger cakes or marble cake or chocolate cake (I used chocolate cake)
100g bar belgian milk chocolate
500g pot vanilla custard (I used Devon custard, you can make your own custard if you want)
300ml pot double cream
200g Philadelphia cream cheese.
1tbsp caster sugar
½ tsp vanilla extract
1. Drain the cherries in a sieve over a bowl and reserve the syrup. Set the cherries aside.
2. Grate about 2 tablespoons of chocolate from the bar. Set aside for decoration.
3. Melt the rest of the chocolate in a bowl, in the microwave or over a pan of simmering water.
4. Warm the custard through for a minute until just warmed, stirring half way through.
5. Mix the melted chocolate into the warm custard and beat well. Chill for 10 mins or longer.
6. Whip the double cream and cream cheese together with the sugar and vanilla, until just thickened
7. Arrange half the finger cakes in the base of a large trifle bowl, breaking them in half as you put them in.
8. Spoon over 6 tablespoons of cherry syrup. Scatter half the cherries over.
9. Spoon about a third of the cream mixture over the cherries.
10. Add the rest of the cake, broken in halves, spoon over 2 more tablespoons of the cherry syrup and then add the rest of the cherries.
11. Spoon the chocolate custard over, then add spoonfuls of cream on top. Sprinkle with grated chocolate. Chill until ready to serve.
The last picture, a trifle in dessert glass is for me. T-Bag and Mrkamahkamah are no fan of this kind of dish. I think when I finally back in Malaysia, the thing that I'll miss most in UK is cheese. Eh tipu, of course lah the shopping moment kannn. Seriously, the cheese is so cheap and sometime I think, why eat rice, eat cheese lah kan. But then again, angkat diri ke atas scale, sila timbang maaa....