Black Forest Trifle for Christmas

Black Forest Trifle for Christmas
Black Forest Trifle for Christmas
Black Forest Trifle for Christmas
Black Forest Trifle for Christmas
Black Forest Trifle for Christmas
Black Forest Trifle for Christmas

Nostalgia is a very strange thing. It pops up when you least expect it. A taste or a smell can take you right back to a moment.

The lease on my apartment wasn't renewed this year, which means its time to move out and move on.

I have been in my apartment for 9 years. It has been my home, a place that has hosted countless dinner parties, a place that holds many dear memories.

I have lived in this apartment with my best friend talking endlessly about life, our hopes, ambitions, dreams, and fears.

In between these walls; I have made new friends and said goodbye to old, built a career in food while navigating the tiny kitchen and have lived here with my love and our beautiful Piglet; my little family whom I cherish.

Funny how I have become so attached to a house that I have made into a home, a safe haven. 

I have celebrated many a Christmas whilst living here, have cooked for my tribe and shared my special family recipes.

Today I am going to do the same.

Today; I give you my grandmothers Black Forest trifle recipe which has been present at every Christmas celebration for as long as I can remember. To be honest it just wouldn't be the same without it.

It makes a magical appearance once a year, stays for a few days, all the while the flavour deepening into something truly extraordinary. 

I suppose it takes me back to so many memories a lot like my apartment. I can remember the face of every person that has tasted it for the first time. That moment of bliss as their eyes close and the mmmm that follows.

The dark chocolate paired with cherries and condensed milk are a match made in heaven. 

I hope you will share this and make beautiful memories of your own whilst doing so...

As for me? I am off to pack and although I am sure there will be many tears shed while saying goodbye to my home, at least I will have a bowl of chocolate trifle to cover the pain.

Merry Christmas.

Here's to new beginnings.


Ingredients:

  • 2x 397 grams condensed milk 
  • 125ml lemon juice 
  • 1 x 425 grams tinned pitted and halved cherries 
  • 120 grams grated quality dark chocolate 
  • 500 grams smooth cottage cheese 
  • 1 dark chocolate swiss roll 600 grams
  • 150 grams flaked almonds 
  • 200 grams fresh pitted cherries 
  • Whipped cream and cherry liqueur

 


Instructions: 

Mix condensed milk with cottage cheese and lemon. Whisk until smooth. 

Slice swiss roll and place a layer on the base of the serving dish. I made the individual in the images but you can also make it in a large serving bowl. 

Sprinkle with cherry liqueur. 

Dot with pitted cherries. 

Sprinkle with flaked almonds 

Spoon a layer of condensed milk mix over cake and sprinkle with dark chocolate. 

Repeat until all your layers are in, ending with cottage cheese mixture and grated chocolate. You can top with whipped cream and fresh cherries! 

-Melissa

Doughnut bread and butter pudding with strawberries and almonds

Right so I don’t usually do this but I do know that not everyone has a whole lot of time these days before dinner parties. At the end of the day my blog is about teaching you how to cook without the recipe as well as to know how to make simple things taste amazing!

So here is the first of two recipes that both involve store bought cinnamon and sugar doughnuts. Mine come from Woolworths but I am positive any fresh cinnamon and sugar doughnut that is light and fluffy will do. 


Ingredients:

6 cinnamon doughnuts, torn

50 grams salted butter, softened

3 extra large eggs

75 grams castor sugar

1 teaspoon (5 ml) vanilla essense

1 cup (250 ml) milk

1 cup (250 ml) cream

1/2 cup Strawberries roasted with butter and caster sugar, to serve.

50 grams chopped almonds


Instructions:

Preheat an oven to 180 degrees celcius

Place the torn doughnut in a dish and dot with the butter.

In a bowl, whisk the eggs, caster sugar, vanilla essence, milk and cream together well.

Pour the milk and egg mixture over the doughnuts and bake in the oven for 30 minutes or until the custard is set.

Place strawberries in a small saucepan over a medium heat, sprinkle with castor sugar and add a knob of butter. Let them soften and remove from heat once sugar has dissolved.

Serve warm with roasted strawberries, almonds and whipped cream if you wish!

-Melissa

Source: www.thetrufflejournal.comdoughnutbreadandbutterpudding