An English culinary tradition, trifle has become popular in South Africa because of the English part of our history and because of the festive character of the dessert.
This festive desserts usually consists of fruit, sponge fingers soaked in sherry, custard and cream, but everyone has a recipe and there are strong opinions about the perfect trifle.
Chef Eric suggest a slightly more sophisticated version for your Christmas meal this year - one that goes beautifully with the 2015 La Motte MCC.
Tipsy Cherry Trifle
Yield 8 individual servings.
8 cherries per person
14 eggs (separated)
400 g sugar
100 g cocoa powder
40 g flour
Whisk the egg yolks and sugar together.
Sieve the cocoa and the flour together.
In another bowl whisk the egg whites and sugar.
Slowly fold in the flour and cocoa into the yolk and sugar mixture.
Now carefully fold in the egg white mixture.
Bake in a in at 200 degrees for 7 minutes.
500 g Cherry liquor
6 leaves gelatine
Bloom the gelatine in ice water.
In a saucepan, heat the liquor to 60 degrees.
Squeeze out excess water from softened gelatine.
Whisk into liquor.
Poor onto a plastic tub and leave to set for at least two hours.
250 ml double cream
80 g Castor sugar
1/2 tsp Vanilla extract
Place all ingredients in a bowl and whisk till soft peaks form.
1000 g Milk
150 g Vanilla sugar
100 g Castor sugar
100 g Cornstarch
240 g Yolks
100 g Butter
Boil milk and vanilla sugar.
Cream the sugar, cornstarch and yolks in mixer until light and fluffy
Temper yolks into milk. Whisk rapidly until mix comes to a boil. This makes a lot of pastry cream but it can be refrigerated for a few days and used in a multitude of desserts.
Assemble the trifle as individuals or as one big trifle.
Layer all the ingredients into a glass bowl or glasses making a layer of each and finishing with the cream. Garnish with the cherries and sprinkle cocoa powder over the top.