Impressive, but secretly easy, one of these will be the perfect finale to a special meal
Chocolate trifle
Forest fruit pavlova
TIP Short on time? Swap the topping for two jars of Opies Forest Fruits with Luxardo Mulled Gin
Chocolate trifle
If trifle is something of a tradition in your house, then look no further than our fancy chocolate twist.
Serves 12-14
• Prep 30 mins, plus setting
• Cook 5 mins, plus cooling
3 chocolate Swiss rolls, sliced into 2-3cm slices
150ml amaretto
75g Maltesers, roughly chopped, plus extra for the top
750ml ready-made fresh custard
200g dark chocolate, chopped, plus extra for the top
800ml double cream
1tsp vanilla extract
1tbsp icing sugar, sifted
3-4tbsp caramel or butterscotch, melted (optional)
100g mixed nuts, hazelnuts, almonds, pecans, toasted
Handful of popcorn, to decorate
1tbsp cocoa powder, sifted
You will need:
A large trifle dish (about 1.3ltr capacity)
1 Put the sliced chocolate Swiss rolls, swirl-side showing, into the serving dish and gently push to the bottom and sides to cement. Pour over 100ml amaretto then top with the Maltesers.
2 In a medium pan set over a low heat, pour in the custard, chocolate and 200ml cream. Gently heat until fully melted and combined. Take off the heat and leave to cool for a few mins. Pour the mixture over the Swiss rolls then transfer to the fridge for at least 1 hr until the custard is set.
3 Pour the remaining cream into a large bowl with the vanilla, icing sugar and remaining liqueur. Whip together until soft peaks form.
4 Once the custard is set, dollop the cream over the chocolate custard. Drizzle over the caramel, sprinkle over the nuts, popcorn and remaining Maltesers, then top with a dusting of cocoa powder and a grating of chocolate. Serve.
Per serving (for 14): 672 cals, 43g fat, 24g sat fat, 58g carbs
Forest fruit pavlova
We’ve given this summer classic a rich winter twist with boozy berries.
Serves 8
• Prep 45 mins
• Cook 2 hrs
For the meringue base:
4 free-range egg whites
240g caster sugar 1tbsp cornflour
For the topping:
500g mixed frozen berries
50g caster sugar
5tbsp Grand Marnier
Other fruits such as clementines with the segments peeled, figs, physalis, red grapes (optional)
300ml pot double cream
1tsp vanilla bean paste
1 Heat the oven to 170C Fan/Gas 5. Using an electric mixer whisk the egg whites to sof
