Flemish Inspired Trifle
A beer trifle recipe, using the flavors of malt, chocolate and cherries together, to create a layered dessert, that can be made a up to a day ahead and left to infuse, before serving to your guests.
| Servings | Prep Time |
| 12guests | 1hour |
| Cook Time | Passive Time |
| 5minute | 2hours |
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Ingredients
- 1recipe Malted Barley Sponge Cake,recipe here
- 1recipe Cherry Flanders Red Sauce,recipe here
- 1recipe Chocolate Imperial Stout Pudding,recipe here
- 2cup cream, heavy or whippingpreferably not ultra pasteurized, organic
- 3tablespoon sugar, organic
- 4ounce chocolate, darkshaved
- 4ounce stout beerSuch as Brooklyn Black Chocolate Stout or other American Stout made with Chocolate
Instructions
- Start by preparing all the Malted Barley Sponge Cake, Cherry Flanders Red Sauce and Chocolate Imperial Stout Pudding ahead of time.
- In a metal bowl, add the chilled cream and sugar, whipping to a soft peak. Set aside.
- In a large, decorative, clear-glass bowl with a stand (traditional trifle bowl) or individual beer goblets, alternately layer the pudding, then some of the cake cubes lightly tossed with some chocolate flavored stout beer, then the Cherry Flanders Red Sauce, then the whipping cream and repeat until the container is full. Garnish with shaved chocolate on top.
- Place this dessert into the refrigerator for at least 2 and up to 24 hours before serving, allowing the flavors to infuse.
Recipe Notes
Other Beer Trifle Recipes:
Flemish Inspired Trifle
Irish Trifle