Vanilla cream

Chocolate trifle

• 1 CUP YOGURT
• 1 TSP CONCENTRATED VANILLA
• 1 1/4 CUP CREAM
• 100 GRAM SUGAR
• 6 LEAVES GELATIN, soaked

• 4 LEMON CHOCOLATE MUFFINS
• 1 CUP MILK
• 2 TBSP CUSTARD POWDER
• 6 TBSP SUGAR
• 1 CUP CREAM
• 250 GRAM CHERRIES, fresh or from a can, pitted
• 50 GRAM CHOCOLATE, chopped
• 8 TBSP ORANGE LIQUEUR

Heat 100 gram cream and dissolve the gelatin. Allow the mixture to cool down to room temperature. Stir in the other ingredients. Put in a bowl in the fridge for at least 4 hours. Serve with raspberry sauce.

Cut the muffins in two halves. Take 4 glasses and put two halves on the bottom of each glass, sprinkle liqueur on the muffins. Bring the milk to the boil, dissolve the custard and 3 tablespoons of sugar in a tablespoon of water, stir in into the milk, heat, while stirring, until the custard thickens. Allow it to cool down, pour over the cake. The next layer will be formed by the cherries. Then whip the cream with the remaining sugar, pour over the cherries. Sprinkle the chocolate on top.

Try also black forest trifle, whisky trifle, and banana lemon trifle.Zuppa inglese is the Italian variety of trifle..

13 September is the birthday of the British writer Roald Dahl (13/9/1916-23/11/1990). One of his most famous books is Charlie and the Chocolate Factory. Chocolate and British are combined in this dessert Click on culinary calendar for more links between cooking and historical events.