Trifle with Chocolate and Cherries Recipe
Trifles, or, simply put, "dessert in a glass" is a very tasty, relatively easy to prepare and, at the same time, a beautiful dessert. This 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.
Servings 4
Cook Time 90 minutes
Ingredients
Sponge:
- 144 gram Flour wheat / Flour
- 4 pieces Chicken eggs
- 100 gram Sugar
- 10 gram Butter
- 5 gram Baking powder
- 1 pinch Salt
Cream:
- 200 gram Cream (33%)
- 200 gram Cottage cheese
- 50 gram Sugar powder
Filling:
- 90 gram Dark chocolate
- 30 gram Butter
- 200 gram Cherries frozen
Instructions
- Separate the room temperature whites from the yolks. Transfer to a mixer container, add salt. Whisk the whites. First on the 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, gradually add 1 tablespoon of sugar.
- Beat the whites to soft peaks. They should be quite dense.
- In a separate bowl, whisk the yolks with a spoonful of sugar. The volume should double.
- Next, pour the yolks into the whites and gently mix with a spatula.
- Add flour and baking powder and mix thoroughly until smooth.
- Lubricate the bowl of a pressure cooker with butter, lay out the resulting dough and smooth it out. Close the lid. Install the BAKING program. The cooking time is 1 hour. Click the "START" button. Leave the finished biscuit in the pressure cooker for 15 minutes. Add the remaining dough and smooth it out.
- The biscuit is ready.
- Next, to make the cream, mix the cottage cheese, cream and powdered sugar in a bowl. Whisk to soft peaks at medium speed. Transfer to a pastry bag.
- Put the chocolate and butter in the bowl of the slow cooker. Close the lid. Set the "MILK PORRIDGE" program for a cooking time of 10 minutes. When everything is ready, mix the melted chocolate with butter until smooth and transfer to a pastry bag.
- Wash the frozen cherries. Cut the cooled biscuit into squares. (for four trifles, we will need about 150 grams of sponge cake.)
- Let's start collecting our cups. Add a little cream to the bottom of the cup.
- Then put the sliced sponge cake and cherries on top.
- Then, using a pastry bag, pour out the chocolate.
- Then add the cream.
- Put another layer of sponge cake, cherries and chocolate on top. And the final layer of cream. Decorate as desired.
- Bon Appetit!