Description
Don’t have a trifle dish? Try a bundt pan. This trifled-up version of black forest cake uses brandied cherries, mascarpone cheese and a bit of ingenuity.
Scale
Ingredients
- 1–4L jar brandied cherries, pitted, drained, with juice reserved
- 1 tablespoon pure vanilla extract
- 1 cup whipping cream
- 4 large egg yolks, room temperature
- 1/2 cup granulated sugar
- 1/3 cup brandy juice from cherries
- 1 450-g carton mascarpone cheese, room temperature (about 1 pound)
- 1 9×5-inch loaf chocolate poundcake (or chocolate Swiss rolls)
- 1oz semi-sweet chocolate, grated
- 1 cup whipping cream
- 2 tablespoons icing sugar
- 2 tablespoons brandy juice from cherries
Instructions
- If the brandied cherries have pits, remove the pits. Set aside about 1/4 of the cherries for garnish.
- Stir the vanilla into the whipping cream. Beat until soft peaks form. Set aside.
- Bring 1-inch of water to a simmer in a medium saucepan. Place the egg yolks, granulated sugar and 1/3 cup brandied cherry juice in a heatproof bowl and place over the simmering water. Whisk constantly until the yolk mixture doubles in volume and becomes thick. Remove from heat.
- Using electric beaters, beat the mascarpone cheese into the egg yolk mixture. The mixture should be room temperature by the time it’s fully incorporated. If not, chill until it’s room temperature. Fold in the whipped cream.
- Slice the chocolate pound cake or Swiss rolls in 1/2-inch thick slices, and place in a single layer in a 10-inch bundt cake pan. If the bundt pan is non-stick the trifle will come out easily when upturned. If your bundt pan is not non-stick, line the inside with plastic wrap.
- Spread half the mascarpone filling over the pound cake. Sprinkle evenly with half the pitted cherries. Sprinkle half the grated chocolate over the cherries and mascarpone. Top with a second layer of pound cake. Spread with remaining mascarpone mixture, cherries and grated chocolate. Top with a third layer of chocolate pound cake. Cover with plastic wrap and chill overnight.
- When ready to serve, remove the plastic wrap that was covering the trifle and turn the pan onto a large platter. The trifle should come out with a couple of shakes. If you lined the pan with plastic wrap, remove it once the trifle is released.
- Whip the cream with the icing sugar and 2 tablespoons brandied cherry juice. Cover the trifle with the whipped cream. Top with remaining cherries. Slice and serve with a drizzle of any leftover brandy juice.