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Print Recipe
Trifle with Chocolate and Cherries Recipe
Trifles, or, in simple terms, "dessert in a glass" - very tasty, relatively easy to prepare and, at the same time, a beautiful dessert. It is a puff delicacy that combines sponge cake, cream, berries, jam, any other fillings and fillers to your taste. It always looks spectacular on a festive table.
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Cream:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Cream:
Filling:
Instructions
  1. Separate the room temperature whites from the yolks. Place in a container for a mixer, add salt. Put the whites to whisk. First, at a slow speed of the mixer, then increase the speed. As soon as all the protein turns into a foam of small bubbles, and there is no liquid protein left at the bottom, add gradually 1 tablespoon of sugar.
    Separate the room temperature whites from the yolks. Place in a container for a mixer, add salt. Put the whites to whisk. First, at a slow speed of the mixer, then increase the speed. As soon as all the protein turns into a foam of small bubbles, and there is no liquid protein left at the bottom, add gradually 1 tablespoon of sugar.
  2. Beat the whites to soft peaks. They should be quite dense.
    Beat the whites to soft peaks. They should be quite dense.
  3. In a separate bowl, beat the yolks with a spoonful of sugar. The volume should double.
    In a separate bowl, beat the yolks with a spoonful of sugar. The volume should double.
  4. Next, pour the yolks to the whites and gently mix with a spatula.
    Next, pour the yolks to the whites and gently mix with a spatula.
  5. Add the flour and baking powder and mix thoroughly until smooth.
    Add the flour and baking powder and mix thoroughly until smooth.
  6. The bowl of the slow-cooker pressure cooker is greased with butter, put the resulting dough and smooth it out. Close the cover. To install the program "BAKING". Cooking time is 1 hour. Click the "START" button. Leave the finished biscuit in a pressure cooker for 15 minutes.add the remaining dough and smooth it out.
    The bowl of the slow-cooker pressure cooker is greased with butter, put the resulting dough and smooth it out. Close the cover. To install the program "BAKING". Cooking time is 1 hour. Click the "START" button. Leave the finished biscuit in a pressure cooker for 15 minutes.add the remaining dough and smooth it out.
  7. The biscuit is ready.
    The biscuit is ready.
  8. Next, for the cream, combine the curd cheese, cream and powdered sugar in a bowl. Beat to soft peaks at medium speed. Transfer to a pastry bag.
    Next, for the cream, combine the curd cheese, cream and powdered sugar in a bowl. Beat to soft peaks at medium speed. Transfer to a pastry bag.
  9. Put the chocolate and butter in the bowl of slow-cooker. Close the cover. Set the program "MILK PORRIDGE" cooking time 10 minutes. When ready, mix the melted chocolate with the butter until smooth and transfer to a pastry bag.
    Put the chocolate and butter in the bowl of slow-cooker. Close the cover. Set the program "MILK PORRIDGE" cooking time 10 minutes. When ready, mix the melted chocolate with the butter until smooth and transfer to a pastry bag.
  10. Wash the frozen cherries. Cut the cooled biscuit into squares. (for four trifles, we will need about 150 gr. of sponge cake.)
    Wash the frozen cherries. Cut the cooled biscuit into squares. (for four trifles, we will need about 150 gr. of sponge cake.)
  11. Let's start assembling our cups. Add a little cream to the bottom of the Cup.
    Let's start assembling our cups. Add a little cream to the bottom of the Cup.
  12. Then put the sliced biscuit and cherries on top.
    Then put the sliced biscuit and cherries on top.
  13. Then use a pastry bag to pour the chocolate.
    Then use a pastry bag to pour the chocolate.
  14. Then add the cream.
    Then add the cream.
  15. Top with another layer of sponge cake, cherries and chocolate. And the final layer of cream. Decorate as desired.
    Top with another layer of sponge cake, cherries and chocolate. And the final layer of cream. Decorate as desired.
  16. Bon Appetit!
    Bon Appetit!

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