This very rich recipe will attract a lot of attention on a sweet trolley! It is a much travelled recipe: practically everyone whom I’ve ever made it for, asks for it! And now you’ve got it too!

With acknowledgement and thanks to Sue Cleverley who gave it to me!

4 oz (100 gm) Plain Cooking (or Eating) Chocolate (preferably the luxury type, with 50% cocoa solids or higher)

3 oz (75 gm) Margarine or Butter

4 oz (100 gm) Caster (Fine Grain or Powdered) Sugar

6 oz (150 ml) Milk

1 Egg Yolk

10 oz (250 ml) Whipping Cream

1 Packet of (8) Trifle Sponges (see note)

Sweet Sherry, to taste

Toasted Flaked Almonds

Cream the butter and sugar. Mix in the egg yolk. Melt the chocolate in a basin standing in hot water (better still, use a microwave oven, if you have one). Warm the milk to tepid, and add to the melted chocolate. Add this mixture to the sugar/butter/egg and mix well. (The mixture will be quite runny when warm: do not worry about this, but do read the footnote below)

Whip the cream until stiff.

Cut the trifle sponges in half along their edges. Arrange a bottom layer of sponges in the serving bowl, and soak liberally with sherry, to taste. Build up layers of chocolate sauce, cream, more trifle sponges and sauce, finishing with a layer of cream on top. Sprinkle the top with toasted almonds and grated chocolate to decorate. Place in refrigerator to cool until firm.

Serves six to eight.

Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate Trifle – Chocolate

The Recipe Room

In Britain, trifle sponges sold for the purpose (like pieces of dry sponge cake, about 4” x 3” x 3/4”) are normally used, but you can use any plain sponge cake. It should be allowed to go dry because this gives a firmer trifle after absorbing the sherry.

If you have any queries about this recipe, (or if you made it and would like to tell me you liked it!) Email me at tony AT finnaj DOT karoo DOT co DOT uk

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Please note: The original recipe uses raw egg yolk. Present UK Government Health Advice is that products containing raw egg should NOT be eaten by young children and expectant mothers. To get over this, the mixture can be heated up to 70° C * in a bowl over a saucepan of boiling water, without detriment to the sauce, in order to ensure that the egg yolk is cooked. Keep it stirred with a wire whisk, and allow it to cool before pouring it over the sponges.

*too hot to put your finger into for more than 2-3seconds!