INGREDIENTS
1 × 700g jar Golden Sun Morello Cherries
2 tbsp white sugar
⅓ C kirsch (optional)
500 mL cream
2 tbsp icing sugar
2 tsp vanilla extract
500 g store bought chocolate cake cut into chunks
100 g dark chocolate
METHOD
1. Drain the liquid from the cherries into a small saucepan, add the sugar and bring the mixture to a simmer. Taste and add more sugar if needed. Allow to cook for 8-10 minutes until the liquid thickens a little. Remove from the heat and mix in the kirsch if using.
2. Whip the cream with icing sugar and vanilla extract until soft peaks form.
3. In a large dessert serving bowl, layer ⅓ of the chocolate cake at the bottom, drizzle with the cherry syrup.
4. Add a layer of cherries and cream. Continue to layer ensuring that there is enough cream and cherries for the top.
5. Cover the trifle with cling film and chill in the fridge for at least 2 hours to allow the flavours to mingle.
6. Gently melt the chocolate in a bowl over a pot of simmering water of in the microwave on reduced heat. Line a baking tray with baking paper. Spread the melted dark chocolate into a thin layer on the tray.
7. Chill in the fridge until set, then break into shards.
8. Decorate the trifle with chocolate shards for serving.
Chef's Tip
Cherry Liqueur or Amaretto can be used instead of Kirsch and if you don't want to use alcohol then simply leave it out.