Trifles in cups are popular portioned desserts made from sponge cake and cream. The most delicious dessert trifle "Black Forest" is a chocolate sponge cake, cherry confiture and cream with cream and creamy curd cheese (mascarpone). It turns out very tasty and not difficult!
Mascarpone cream can be replaced with any creamy curd cheese such as Philadelphia, cream cheese, sour cream (25%).
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This amount will make 12 cups (glass volume 180 ml).
BISCUIT:
- 130g flour;
- 30g cocoa;
- 120g sugar;
- 1/2 tsp salt;
- 1/2 tsp soda;
- 75g milk;
- 30g butter;
- 30g sunflower oil;
- 1 egg;
- 1 tsp vinegar.
1. In a bowl, combine flour, cocoa, sugar, salt, soda and mix.
2. Add milk, soft butter, vegetable oil, egg, vinegar and mix. Stir until smooth and homogeneous so that there are no lumps left.
3. Place on a baking sheet lined with baking parchment. Form a small rectangle and bake at 180°C for about 12-15 minutes. Check the finished biscuit for doneness. Insert a wooden skewer (toothpick) and it should come out dry.
CHERRY JAM:
- 260g pitted cherries (frozen);
- 40g sugar;
- 1 tsp corn starch (without a slide).
1. In a saucepan, combine cherries with sugar and starch. Place over medium heat and bring to a boil, stirring the mixture. When the cherries boil, turn the heat to low. And cook for about 2 minutes. The mass must cool completely.
2. You will get a non-liquid syrup and cherries. We will use syrup for impregnation.
CREAM:
- 200g cream (33-35%);
- 200g mascarpone (or Philadelphia);
- 40g powdered sugar.
1. All ingredients must be cold before beating. In a bowl, combine cream, mascarpone (Philadelphia), powdered sugar and beat until thick. Transfer the cream into a pastry bag with a nozzle. ⠀⠀
2. In a glass, assemble the trifle: 2 tbsp of sponge cake - 1 tsp of cherry juice per sponge cake - cream - sponge cake (1.5 tbsp) - cream - cherry confiture with juice - sponge cake for decoration. Of course, you can collect them in any order, as you wish. Let the dessert cool and soak a little, about 2-3 hours in the refrigerator, so that it becomes tasty, soaked and stabilized. All is ready! Bon appetit!
00:00 - Chocolate sponge cake
01:13 - Cherry confiture
01:35 - Preparing the cream
02:01 - How to assemble chocolate trifle in a cup
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