this special new years eve dessert combined two of my other favorite special holiday desserts: a guard’s trifle and a schwarzwälderkirschtorte or black forest gateau (chocolate cake layered with whipped cream and cherries and ganache).
it was (an) insanely good (idea).
the other good idea i had was make it in a very small trifle dish so we weren’t eating it for days. not that i wouldn’t have enjoyed it, but it was SO special that eating it for days might have made it LESS special. this size perfectly served two for two days.
i started with half a basic (and unfrosted) chocolate sponge cake, broken up at the bottom and sprinkled with a mixture of kirschwasser (cherry liquor) and cherry juice.
the next layer was cherry compote i made by cooking down a bag of frozen tart dark cherries and half a jar of cherry jam, a little sugar to taste, a pinch of salt and a splash of kirschwasser (you’ll start to see this as a trend). once the frozen cherries had broken down a little, i strained it and saved the juice separately for sprinkling (see above) and cocktails, etc.
next, a layer of creme anglais. (this is the guard’s trifle component.) IMO nothing is more delicious than creme anglais, and i ate the leftovers a few days later with a splash of bourbon and a spoon.
my recipe calls for 4 egg yolks, beaten lightly with 1/2 cup sugar and a pinch of salt. gently scald 1 cup light cream and 1 cup milk (although i used extra regular milk and less heavy cream, since i had it on hand for the topping) and add 1/2 teaspoon vanilla. mix slowly into the egg mixture to avoid scrambling your eggs, then cook gently over low heat for about 10 minutes or until the mixture starts to thicken. pour into a bowl and let cool with a layer of cling film pressed on the top to avoid it creating a skin. i actually made 3/4 of this recipe and it was more than plenty.
repeat the first three layers again (and again if you have room in your dish!), then top with piped whipped cream rosettes. first sweeten the cream and add a little… you guessed it, kirshwasser. the pomegranate seeds added a really nice little crunch and burst of tart juice. highly recommend.