 Chocolate
Cherry Trifle
This decadent dessert is so easy to assemble!
INGREDIENTS
METHOD
Drain and quarter a dozen Prenzel Tipsy Cherries,
reserving the liquid.
Place half the quartered Tipsy Cherries and half
of the drained boysenberries in the bottom of
a serving bowl.
Cut sponge into squares approximately 5cm and
place a layer on top of the cherries.
Pour the reserved liquid from the Tipsy Cherries
into the sponge then pour over half the tin of
custard and add a layer of whipped cream.
Repeat this layering until you reach the top
of your serving bowl, ending with a layer of whipped
cream.
Decorate the top with more Tipsy Cherries and
grated chocolate.
Variation: Fold 2 Tbsp Prenzel
Chocolate Cream Liqueur through whipped cream
before adding it to the trifle.
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