Chocolate gingerbread trifle

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 11
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 glass (720 ml) Cherries
  • 7-10 Tbsp grated rind and juice
  • 6 TABLESPOONS Sugar
  • 1 (20 g) heaped tablespoon of cornflour
  • 7-10 Tbsp 1 P. chocolate pudding powder (for cooking; for 1⁄2 l milk)
  • 600 ml Milk
  • 125 g Gingerbread
  • 4 TABLESPOONS Amaretto
  • 150 g Whipped cream
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the compote, drain the cherries and collect the juice. Boil up the juice, orange peel and juice and 1 tablespoon of sugar. Stir starch and 3 tablespoons of water until smooth. Bind the juice with it. Stir in the cherries. Let the compote cool down.

  2. 2

    Stir from time to time.

  3. 3

    For the chocolate cream, stir the pudding powder, 5 tablespoons of sugar and 5 tablespoons of milk until smooth. Boil up the remaining milk. Stir in pudding powder, bring to the boil and simmer for about 1 minute. Cover with foil and let cool down.

  4. 4

    Chop the gingerbread and sprinkle with liqueur. Whip cream until stiff. Stir the pudding vigorously. Fold in cream. 1⁄3 Pour chocolate cream into a bowl. Add the compote, up to 4 tbsp. Spread the gingerbread on top and add the rest of the chocolate cream.

  5. 5

    Cover and leave to cool for approx. 1 hour. Add the remaining cherries before serving.

Nutrition Facts

KCAL
320 kcal
CARBS
42 g
FATS
12 g
PROTEINS
5 g

Categories & Tags

DessertDesserts & Baking