Not Nanna's Trifle
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This week we hit the ground running after our trip to Dublin. Let me tell you, Sunday night flights and work Monday morning is not *the one*. So writing this under the cosy embrace of a blanket, whilst listening to Red (Taylor’s Version) feels like a welcome retreat.
After a week of being spoiled to breakfast, lunch and dinner being cooked for me, it feels lovely to be home and back in my kitchen. There really is so long that one can live without a homecooked meal. The memories made in Dublin are still softly ringing in the back of my mind, in particular, the memory of the best trifle I’ve ever had in my life. Yet, I feel guilty saying this knowing how much the rest of my family adore my Nanna’s Sherry trifle. So to make up for this let me tell you a thing or two about my Nanna’s cooking.
As a child, most of my immediate family lived within a 3 mile radius so we would often gather together for a roast dinner at Nanna’s . The evening started with an embrace that would make anyone guess we hadn’t seen each other for decades, when in fact, we only lived down the road. Nanna would always look so beautiful and elegant despite having cooked for the better part of the day - a trick I am yet to master. As pre-dinner drinks were being served, my job would always be to lay the table. Pappa would hand me the velvet lined box of silver cutlery, only ever seen on these occasions. A new set of pretty floral napkins would debut which I would always try and shape into an animal. Despite the fact they looked better as triangles, Nanna encouraged my creativity (to this day she’s kept my GCSE artwork and trust me, I was no Picasso).
It wouldn’t be long before we were all called to the table. I remember the day myself and my cousin Sam graduated from the breakfast bar to the adults table, a proud day indeed. The women of my family all helped serve the dinner, like worker bees working harmoniously for the greater good of the hive. One would be in charge of the meat, another potatoes, another gravy and so on and so forth until the most heavenly roast was placed before you. During the meal, Nanna’s sixth sense of knowing exactly the moment you needed more gravy would kick in. Not only was there plenty to go round for an extra ladle, she would even go to the trouble of heating it up again for you. Now, I know everyone considers their Nanna’s roast to be the best in the world but I really do challenge this. My Nanna is all the best parts of Julia Childs, Delia Smith and Merry Berry combined. I had the pleasure of living with my grandparents for two years and I can say on safe ground, it’s not within her ability to cook something bad.
After the delicious meal, served with the a side of roaring laughter, the plates would be cleared. Somehow I managed to keep any thoughts of impending dishes at bay, my focus was pudding. There would always be a choice for this course. Tart au citron with a quenelle of crème fraiche or a highly flammable Sherry trifle. My choice was always the tart au citron, delicate handmade pastry with a filling that was cool and sharp, sweet and sour all at once. The trifle was consistently dedicated to Great Nanny who lived next door and still does, although she would always have the smallest portion of the lot of us. The infamous trifle from bottom to top goes like this; summer berries soaked in sherry, lady fingers soaked in.. you guessed it.. more sherry, a layer of golden custard, a layer of whipped cream dusted with chocolate shavings. Everyone went mad for it. Yet, as a child, sherry trifle didn’t suit my yet to be matured palate.
Up until recently, something about the textures of trifle didn’t sit right with me (hello unpopular opinion). That was until, we made a late night pit stop to an Irish shop called ‘Fresh’. They lived up to their name with freshly prepared desserts, including a cherry trifle that to me own surprise, caught my eye. It was a black forest take on a trifle, with layer upon layer of a cherry compote, chocolate sponge, custard and sweet cream. Very simple but so exquisite we went back to buy more. I’ve tried my very best to recreate it, as unfortunately it’s not something I can import in bulk. In my version I've used brownie instead of sponge, after recipe testing Diego and I both agreed the brownie was a million times better.
I hope you enjoy!
BLACK FOREST BROWNIE TRIFLE
Serves 4
Takes 1 hour
I N G R E D I E N T S
For the Brownie Part (feel free to use your own brownie recipe for this):
145 grams x unsalted butter
250 grams x granulated sugar
100 grams x cocoa powder
1/4 tsp x salt
1 tsp x vanilla extract
2 x large cold eggs
65 grams x all-purpose flour
For the Cherry Compote:
300g x fresh cherries
1/2 tbsp x granulated sugar
250ml x double cream
1/2 tbsp x icing sugar
1 x tin of custard (if your heart desires to make this from scratch then I applaud you)
Chocolate shavings (just for fun)
M E T H O D
Preheat the oven to 180°C. Line any tin with greaseproof paper.
I’m aware there are more accomplished ways to make a brownie but my recipe has evolved from me realising I have no chocolate in the cupboards and baking this brownie in a sugar-craving, desperate panic. Therefore, all that is required at this step is to pop all the brownie ingredients in a bowl then mix.
Pour brownie mixture into the tin then bake for 30 minutes. The brownie will still be quite wobbly be quite wet in the centre at the end of this baking time, because of the high sugar content, it will solidify as it cools. However, if in doubt, place back in the oven for another 5-10mins, you’ve got good instincts, I trust you! When done, leave to cool in the tin.
While the brownie bakes, lets crack on with the the cherry compote. Pit your cherries, and place in a pan with the sugar. Bring to a boil over medium-high heat. Adjust the heat to a simmer and cook, stirring often, for about 4 minutes, or until the cherries release their juices and the sugar dissolves.
Whip cream until it begins to thicken. Add icing sugar; beat until soft peaks form. Store in the fridge until the the brownie is cooled.
I don’t own a trifle dish and it not something I feel sad about. Perhaps, like me, you don’t have a ton of storage and that’s absolutely fine. you can make this is in any sort of vessel - even a wine glass (that is if it doesn’t already have wine in it, that’s right… I see you). Organise each component so it’s all out on your counter, and gradually add each layer of brownie, custard, cherry compote to your dish of choice, then top with cream and chocolate shavings.
Enjoy immediately with loved ones.
KITCHEN DISCO
Diego introduced me to this EP when we were dating. Mumford & Sons + South Africa = All sorts of beautiful. Rosanna and I would blast these songs on the way back from seeing our London lads last year. Sweet memories!