A DECADENT CHRISTMAS DESSERT... READY IN UNDER 10 MINS!
Boozy, Chocolatey Cherry Trifle Ingredients
Method
350g pitted cherries
Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer. Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.
1/3 cup (80ml) sweet Marsala wine 600ml thickened cream 200g dark chocolate 200g creme fraiche
Whisk creme fraiche, icing sugar and remaining 300ml cream to soft peaks.
1/4 cup (35g) icing sugar,
To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the creme fraiche mixture. Repeat the process, finishing with the remaining creme fraiche mixture. Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.
plus extra to dust 1/3 panettone, torn into 3cm pieces
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WOKINGHAM LOCAL • DEC 2021
