I love the tradition of trifle, but am not the hugest fan of the soggy Swiss roll or jelly. To top it, I’m a chocolate fiend. So, when my friend Kristal Duncan suggested this Christmas dessert recipe she got from her mom, I jumped at the chance to make it. It combines all the best parts of trifle and adds an Amarula-doused chocolatey twist in a recipe that is so quick and easy, it takes only a few minutes to whip up.
Serves 6
Ingredients
- 20 x 20cm square of chocolate cake (For best results bake Ina Paarman’s chocolate cake mix the day before. If you’re in a hurry, any store-bought chocolate cake will do, but the better the cake, the better the trifle).
- 1 litre of chilled custard (prefer ultra-mel)
- 2 x flakes (or more!)
- 500 ml whipped cream
- Your choice of nuts (I used walnuts and flaked almonds)
- 2 tots Amarula
- Cherries optional
Method
Cut chocolate cake into 2x2cm chunks. Place first layer on bottom of suitable glass bowl. Pour tot of Amarula over cake. Pour layer of custard over chunks of cake – approx half a litre. Whip cream until stiff. Add layer of cream over custard in blobs, working from outside in so that you can see the layers when you’re done. Roughly chop nuts. Sprinkle a layer over cream. Crumble a layer of flake. Repeat layers, starting with cubed cake, moistening it with a shot of Amarula, then custard, and cream. Garnish the top with nuts and a flake. Keep chilled until you’re ready to serve, and enjoy!
Easy as that!
