Michael and I made this delicious Black Forest Trifle for Christmas Day. It was yummy with a layer that tasted like cheesecake.
I adapted this recipe from an Angela Day recipe.
1 * chocolate cake loaf with no icing
2 * 385 gram tins of condensed milk
2 * 500 grams thick cream cheese
250 ml lemon juice (I used freshly squeezed)
2 * 400 gram tins of black cherries, drained, but keep the juice
45 ml custard power (3 tablespoons)
50 ml cherry liqueur
2 cartons fresh whipping cream
2 flakes for decoration
Slice the chocolate cake and cover the bottom and half way up the sides of a large pudding bowl.
Combine the condensed milk, cream cheese and lemon juice in a mixer and beat on a low spread until combined. Leave to stand for 5 minutes.
Top up the drained cherry juice with cold water to 450 ml. Place in a small saucepan and bring to the boil. Mix the custard powder and the cherry liqueur and add to the saucepan once the cherry juice mixture is boiling. Allow to thicken, stirring constantly. Allow to cool and then add the drained cherries and pour over the cake. Allow to set. Add the cream cheese mixture.
Top with whipped cream and a layer of crushed chocolate flakes.
Wishing you all a Happy New Year!