chocolate english trifle

Name: Chocolate English Trifle
Yield: 10
Cuisine: American
Ingredients: - chocolate filling (below); 1/2 cup(s) apricot preserves; 3 tablespoon(s) light rum; 16-18 - ladyfingers, split; - sweetened whipped cream; 1/4 cup(s) toasted slivered almonds or chocolate curls (optional); FOR CHOCOLATE FILLING; 1/3 cup(s) sugar; 3 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; 2 1/4 cup(s) milk; 2/3 cup(s) chocolate flavored syrup; 1 - egg, well beaten; 1 tablespoon(s) butter; 1 teaspoon(s) vanilla

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 10 -12

method Refrigerate/Freeze

Ingredients For chocolate english trifle

chocolate filling (below)
1/2 c

apricot preserves
3 Tbsp

light rum
16-18

ladyfingers, split
sweetened whipped cream
1/4 c

toasted slivered almonds or chocolate curls (optional)
FOR CHOCOLATE FILLING
1/3 c

sugar
3 Tbsp

cornstarch
1/4 tsp

salt
2 1/4 c

milk
2/3 c

chocolate flavored syrup
1

egg, well beaten
1 Tbsp

butter
1 tsp

vanilla

How To Make chocolate english trifle

1
Prepare Chocolate Filling: Combine sugar, cornstarch, and salt in medium saucepan; gradually stir in milk, syrup, and egg. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Cool to room temperature. Set aside.

2
Combine apricot preserves and rum; spread flat side of each ladyfinger with mixture. Put 6-8 ladyfingers together sandwich style; arrange on bottom of 1 1/2 quart glass serving bowl. Arrange single ladyfingers around sides of bowl, rounded sides touching bowl. Spoon half the cooled Chocolate Filling into ladyfinger lined bowl. Arrange single layer of ladyfingers on filling. Top with remaining Chocolate Filling. Cover; refrigerate several hours. Garnish with sweetened whipped cream and almonds or chocolate curls.
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