Ingredients

The following ingredients have 5 Servings
  • VANILLA ROASTED CHERRIES:
  • 600 g of cherries (pitted, 1 1/2 pounds)
  • 1 vanilla bean (split and seeds scraped)
  • 1 tbs of caster sugar
  • CHOCOLATE CAKE:
  • 30 g of cocoa (sifted, 1 oz)
  • 50 g of brown sugar (1/4 cups)
  • 125 cup mls of boiling water (1/2)
  • 70 g of butter (softened, 1/2 a stick)
  • 60 g of caster sugar (1/4 cup)
  • 1 egg
  • 100 g of plain flour (3/4 cup plus 1 tbs)
  • 1/4 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1/4 tsp of sea salt
  • CHEESECAKE FILLING:
  • 400 g of cream cheese (at room temperature, 14 oz)
  • 200 g of mascarpone cheese (at room temperature, 7 oz)
  • 1 tbs of sugar

Instruction

  • Begin with the vanilla roasted cherries. Preheat the oven to 180 Celsius (350 Fahrenheit) and place the cherries in a roasting pan lined with non stick baking paper and sprinkle with sugar. Add the vanilla seeds and the pod and toss to combine. Bake for 10 to 15 minutes or until the cherries are softened and some of their juices have started to release. Set aside to cool but leave the oven on to make the cake.
  • For the cake combine the cocoa, brown sugar and boiling water in a jug and whisk to combine and set aside. Combine the flour, baking soda, baking powder and salt in a bowl and stir to combine. Cream the butter and caster sugar until light and creamy and add the egg. Alternately add the flour mixture with the cocoa, sugar and water mixture and mix until combined. Bake in a small loaf tin for 20 to 25 minutes.
  • To make the cheesecake filling combine the cream cheese with the mascarpone cheese and sugar in the bowl of a stand mixer, or whisk by hand, until smooth.
  • To assemble the trifles cut slices of the cake to size to line the bottom of the serving glasses. Divide half of the cheesecake filling between the glasses and top with half of the cherries. Top with another layer of cake trimmed to size, the remaining cheesecake filling and finally the remaining cherries. Drizzle the trifles with any juice from the cherries. Refrigerate until ready to serve. Serve topped with grated chocolate or chards of chocolate and a dollop of cream.