black forest butterscotch trifle with mascarpone cream 

1 kg cherries, pitted

1/4 cup (55 g) caster sugar 

Juice of 1 lemon 

2 tablespoons amaretto liqueur

Handful chocolate shavings, to serve

 Chocolate sponge

3 free-range eggs

1/2 cup (110 g) caster sugar

100 g good-quality dark chocolate,

(60–70 per cent cocoa solids), broken into small pieces

3 tablespoons plain flour

2 tablespoons cocoa powder

1 tablespoon amaretto liqueur

Butterscotch sauce

3/4 cup (180 ml) pure cream

3/4 cup (165 g) brown sugar

50 g unsalted butter, cubed

1 teaspoon vanilla extract

1 tablespoon amaretto liqueur

Mascarpone cream

3 free-range egg yolks

3 tablespoons caster sugar

1 tablespoon kirsch liqueur

200 g mascarpone

1 vanilla pod, split and seeds scraped

2 tablespoons low-fat milk

 Preheat the oven to 180˚c fan-forced. Line the base of a 20 cm cake tin with baking paper.

To make the chocolate sponge, use an electric mixer to whisk the eggs for 5 minutes or until well beaten and a little frothy, then add the caster sugar and continue to whisk on medium speed until thickened and pale.

 Half-fill a small saucepan with water and bring to a simmer. Place the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, and heat over low heat, stirring occasionally until the chocolate is melted. Carefully remove the bowl from the heat and set aside.

 Add the flour and cocoa to the egg and sugar mixture, then the melted chocolate, and combine. Pour the batter into the prepared tin. Bake for 30–40 minutes or until a skewer inserted into the centre of the sponge comes out clean. Allow to cool, then prick the top of the sponge with a fork a couple of times and drizzle with the amaretto. 

While the chocolate sponge is baking, place the cherries, sugar, lemon juice and 2 cups (500 ml) cold water in a medium-sized saucepan. Simmer over medium heat for 25–30 minutes until the cherries are soft, then strain them, reserving the juice, and set aside. Pour the cherry juice back into the pan and add the amaretto. Simmer for 20 minutes or until the juice has reduced by a third and is very syrupy.

To make the butterscotch sauce, place all the ingredients in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5–8 minutes or until slightly thickened, then remove from the heat and set aside to cool for 15 minutes.

Divide the cooked cherries among your serving dishes and add a tablespoon of the cherry syrup to each one. Break the chocolate sponge into small pieces and scatter over the cherries, pressing the sponge right out to the edge of the dish. Pour a thin layer of butterscotch sauce over the chocolate sponge.

Place the dishes in the fridge to chill for 1 hour.

To make the cream topping, use an electric mixer to whisk the egg yolks and caster sugar together until smooth, then add all remaining ingredients and beat together to form a smooth cream. Spoon the cream topping over the chilled desserts and serve topped with chocolate shavings.

image & recipe source: what katie ate

Chocolate Covered Strawberry Trifle
source: 100 layer cake

Chocolate Covered Strawberry Trifle

source: 100 layer cake


Yummyness from Sweet Paul
I love seeing all of the fun holiday recipes that come out at this time of year. Isnt this so cute?
Caramel Popcorn Balls
Easy to make and really fun to serve as an “upside-down lollipop.”Makes 10
1 large bag of popcorn1 cup sugar
Place the popcorn in a large bowl.Melt the sugar in a medium pan over medium-high heat.Stir once in a while so the sugar does not burn.Once melted, pour the caramel over the popcorn.Using clean rubber gloves form the popcorn into balls.(It will be hot so don’t let the kids do this.)Store in an airtight container
TIPS!
You have to work fast because the sugar hardens really fast and wear gloves.Its very hot.
A cute way to serve these is to make a handle using a lollipop stick. Hot glue rick rack ribbon.
Glue to the popcorn ball with some melted sugar.Photo by Ellen Silverman

Yummyness from Sweet Paul

I love seeing all of the fun holiday recipes that come out at this time of year. Isnt this so cute?

Caramel Popcorn Balls

Easy to make and really fun to serve as an “upside-down lollipop.”
Makes 10

1 large bag of popcorn
1 cup sugar

Place the popcorn in a large bowl.
Melt the sugar in a medium pan over medium-high heat.
Stir once in a while so the sugar does not burn.
Once melted, pour the caramel over the popcorn.
Using clean rubber gloves form the popcorn into balls.
(It will be hot so don’t let the kids do this.)
Store in an airtight container


TIPS!

You have to work fast because the sugar hardens really fast and wear gloves.
Its very hot.

A cute way to serve these is to make a handle using a lollipop stick. Hot glue rick rack ribbon.

Glue to the popcorn ball with some melted sugar.
Photo by Ellen Silverman

pastels in winter.

pastels in winter.

wintry dessert table.

wintry dessert table.

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