Black forest yule log trifle recipe | Sainsbury`s Magazine
Brandy-soaked Madeira cake, gooey chocolate custard and boozy cherry compote in a dark chocolate shell? Sounds like pudding perfection
Ingredients
- neutral oil, for greasing
- 350g dark chocolate
- 350g frozen cherries
- 120ml cherry brandy
- 40g dark soft brown sugar
- 1 tsp cornflour
- 175g Madeira cake
- 300ml double cream
- 1 tsp vanilla bean paste
- 200g chocolate custard (we used Jude’s Belgian Chocolate Custard)
- 1 x 2-litre empty plastic bottle (one with straight sides)
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