![]() ![]() Cover and chill for 2–3 hours, or overnight, until the custard is softly set. Reserve 6 of the cherries for decoration and scatter the rest over the sponge. Otherwise, leave the stones in place and warn people before they begin to eat.)ĭrizzle the sponge with 5–6 tbsp of the cherry syrup, until lightly soaked. (If the cherries contain stones, you may wish to stone the cherries at this point, especially if serving children – you can do this by poking with a skewer, halving the cherries and removing the stones, or using a cherry stoner. Drizzle with the cherry brandy, brandy or kirsch if using.ĭrain the cherries, reserving the syrup. Don’t allow to get too warm.Īrrange the sliced Swiss roll around the base and sides of a medium trifle dish. Transfer to a saucepan and heat very gently, for just 20–30 seconds, stirring constantly until the custard is smooth and glossy. Once almost melted, remove from the heat and stir until smooth.Īdd the custard to the melted chocolate and stir well. It’s quick and easy, and hands-down, one of the best desserts to make for a crowd.Reserve one square of the chocolate for decoration and put the rest in a medium heatproof bowl and either melt in a microwave on HIGH for about 1–1½ minutes, or place over a saucepan of gently simmering water. Note: The layers don’t really have to be in any particular order, but you do want to finish with the Cool Whip, and Skor pieces. Repeat layers and sprinkle the crushed Skor pieces on top. In a trifle bowl or large glass salad bowl, layer half of the brownies, mousse, cherries and Cool Whip. I put them in a sandwich bag and smack them several times with the can of pie filling. Prepare the chocolate mousse according to directions on package.Ĭrush your Skor bars.
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