If anyone's interested, here's my alternative trifle! Linda Walton, (in misty-moisty High Wycombe, Buckinghamshire, U.K., planning trifle for Boxing Day).
Black Forest Trifle. (It's my own invention . . . !) 1. Start with a layer of good chocolate sponge cake. A scatter of something to give a smell of brandy here is excellent - cheap brandy or brandy cooking essence both work fine. 2. Add a layer of cherries. I like to use a tin of black cherries, as sold for pie filling. They're already cooked with a jammy sauce, and I think they use Morello cherries, which are more tart than those awful things swimming in thin syrup and intended for fruit cocktail. 3. Add a layer of chocolate mousse - dark chocolate, if you can get it, (or make it). And I make it up with strong, brewed coffee, (or good instant), which really brings out the chocolate flavour, while somehow not tasting of coffee. 4. On top, I scatter flaked roasted almonds. You can put on whipped cream, if you like: I prefer to offer it unwhipped in a jug, as I think it spoils the trifle. But some traditionalists think it's not a real trifle at all without cream on top. Although no-one's ever refused to eat it - and no matter how big a bowl I make, it always empties with startling speed . . . To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
