Guilt-less Desserts & Treats for your Family


Black Forest Donut Trifle

Black Forest Donut Trifle (12)

Don’t judge me, but I’ve found a new favourite way to pass the time.

I love watching Movie trailers online. New ones, some old; mainly romantic comedies with the occasional drama thrown in (under the proviso it has Channing Tatum or Ryan Gosling in it). It’s 2 minutes of being transported to another universe, a much prettier and exciting one than mine, where I can decide if I want to ‘give up’ 90 minutes of my life to watch the whole movie. It’s also mind numbing and distracting after a long day with the kids.

I consider my latest fad as a form of risk minimisation (as opposed to simply time wasting!). In the past 6 years I think I’ve gone to the movies 5 times (3 of which were kids movies so that doesn’t really count – especially when your 5 yo spends half the movie screaming that he’s scared and wants to leave… in a kids comedy) so my time ‘off the leash’, so to speak, is limited. I don’t want to run the risk of wasting $15 and 2 hours watching a movie that is terrible; cue movie trailer watching as a form of weeding out the crap.

At least that’s the excuse I’m using. In reality it’s a good way to unwind and let my brain fade out for the day (plus I’ve run out of ‘Scandal’) when I’m too tried to get off the couch. I’ve found some potential gems (‘Pitch Perfect 2’, ‘Gone Girl’, ‘Into the Woods’) and some never, ever evers (‘Hot Tub Time Machine 2’… really?! We needed a 2?). Now if only I could find the time to go to the movies where the main plot does not focus around a talking airplane, purple monsters or a really, really annoying theme song.

Black Forest Donut Trifle (2)

So, for many of you Valentine’s Day will involve actually going to a movie (as opposed to my night of watching snippets of movies). There may be popcorn, choc-tops, romantic hand holding and even a moon lit walk home. For those other people (or as I like to think the majority) I have put together a dessert worthy of a date night in (even if it’s just for 1!). Last year for Valentines Day I made a Donut Strawberry Trifle (you may recall that I was unable to do my pants up after eating it) and this Black Forest Donut Trifle is a version of it. The Black Forest Donut Trifle has the flavours you would expect; chocolate, cherries and vanilla but not in the traditional way. The Chocolate comes in donut and mousse form, the cherries as flavoured cream and jelly and the vanilla as custard and whipped cream. It is all brought home with fresh cherries and grated chocolate.

I love trifles; they are my favourite dessert as you can include so many different flavours and textures and create something utterly unique. A trifle tastes better if you allow the layers to settle for at least 12 hours before serving which makes this a great make ahead dessert. All the individual elements (which may look like a lot but in reality each only take a few minutes) can be made 1 to 2 days ahead also, just remember to have your cans of coconut cream/milk in the fridge ready to go. Frozen cherries can be used instead of fresh; just remember to remove the pips before using. Otherwise your romantic night may involve a trip to the dentist!

Black Forest Donut Trifle (13)

Black Forest Donut Trifle (15)

Black Forest Donut Trifle
Yields 1
A trifle full of Black Forest flavours; with cherries, chocolate and cream. Perfect for you and yours on Valentines Day.
Print
Prep Time
30 hr
Cook Time
30 min
Total Time
30 hr
Prep Time
30 hr
Cook Time
30 min
Total Time
30 hr
INGREDIENTS
Chocolate Donuts
  1. 2/3 Cup Almond Meal
  2. 1/3 Cup Arrowroot
  3. 1/4 Cup Cocoa
  4. 1 teaspoon Baking Powder
  5. 1/4 Cup Maple Syrup/Honey
  6. 1/2 teaspoon Salt
  7. 2 1/2 Tablespoons mashed Sweet Potato, Pumpkin, Banana or slightly softened Coconut Oil
  8. 1/2 Cup Milk (of Choice)
  9. 1 teaspoon Vanilla Extract
  10. 1 Egg
Vanilla Custard
  1. 4 egg yolks (approximately 70 grams)
  2. 300ml Milk of choice
  3. 1 teaspoon vanilla extract
  4. 1/4 Cup Maple Syrup
  5. 2 1/2 Tablespoons Arrowroot Flour
Cherry Cream
  1. 200 grams Cherries (frozen or fresh)
  2. 1 Tablespoon Maple Syrup
  3. 1 Tablespoon Water
  4. 1 Can Coconut Cream, lid removed and Placed in the fridge over night
  5. 2 teaspoons Maple Syrup
  6. 2 teaspoons Vanilla Extract
Chocolate Mousse
  1. 2 large ripe Avocados (or 4 small ones)
  2. 1/3-1/2 Cup unsweetened Cocoa Powder
  3. 1/3 1/2 cup Maple Syrup (you could also use honey, etc.)
  4. 1 Tableaspoon Vanilla Extract
  5. 2 Tablespoons Milk (coconut, almond etc)
  6. 1-2 Tasblepsoons Coconut Cream
Cherry Jelly
  1. 250 grams frozen Cherries, thawed (fresh can also be used)
  2. 240 ml boiling water
  3. 1 Tablespoon Gelatin
Whipped Coconut Cream
  1. 1 400ml Can Coconut Cream, lid removed and Placed in the fridge over night
  2. 2 teaspoons maple syrup
  3. 2 teaspoons vanilla extract
Construction
  1. Cherries (pipped)- appprximately 200 grams
  2. Chocolate for grating
INSTRUCTIONS
Chocolate Donuts
  1. Preheat oven to 200C/400F and grease a donut pan (a mini-muffin pan can also be used but cooking times will vary).
  2. Sift the dry ingredients together in a bowl.
  3. In a separate bowl, whisk all wet ingredients together.
  4. Combine wet and dry ingredients, stirring gently until just combined.
  5. Pour the mixture into a piping bag and fill up the donut pan rings. (Don’t fill batter higher than 3/4 of the way up). This is easier than spooning the mixture in.
  6. Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
  7. Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
  8. Allow to cool in the tin before removing.
Vanilla Custard
  1. Place the milk and vanilla in a saucepan.
  2. Bring the mixture to near boiling point over low/medium heat.
  3. Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
  4. With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
  5. Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
  6. Pour the custard into a heat proof bowl and allow to cool.
  7. Cover with plastic wrap and Refrigerate until ready to use.
  8. Before using, whisk the custard so that it is easy to pour.
Cherry Cream
  1. Place the cherries, maple syrup and water in a small saucepan and bring to the boil.
  2. Simmer, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
  3. Allow the strawberry mixture to cool.
  4. Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
  5. Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
  6. Add the cherry mixture and whisk on medium/high until combined.
  7. Place the Cherry Cream in the fridge to thicken before using
Chocolate Mousse
  1. Remove the pips from the avocados and scoop the pulp into the food processor/blender.
  2. Add the cocoa, maple syrup, vanilla and milk.
  3. Blend and blend until all the lumps and bumps are gone... then blend some more.
  4. Taste the mousse at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the mousse will mellow and improve upon resting)
  5. The mousse is great to eat now, but for a lighter consistency transfer to a stand mixer with a whisk attachment.
  6. Add the extra cream and whisk for 3 minutes, or until fluffy. There may be Chocolate Mousse left over in this recipe; such a pity but you might have to eat it for breakfast!
Cherry Jelly
  1. Place the thawed (or fresh) cherries in a blender and puree.
  2. Sprinkle the gelatin over the boiling water and whisk til dissolved.
  3. Stir the purée into the gelatin water and whisk til combined.
  4. Line a tray with plastic wrap and pour in the jelly mixture (using plastic wrap makes the jelly easier to remove).
  5. Place the tray in the fridge and allow to set for at least 4 hours.
  6. Remove the jelly from the tray using the plastic wrap and cut into small cubes when ready to use.
Whipped Coconut Cream
  1. Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
  2. Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
  3. Place the cream in the fridge to thicken before using.
Construction
  1. Using a medium/large trifle dish, arrange donuts around the sides of the bowl.
  2. Divide the remaining donuts into 2 piles; crumb 1 pile over the bottom of the trifle dish.
  3. Pour the custard over the crumbed donuts, spreading it to the edges of the bowl.
  4. Spoon the cherry cream over the custard, spreading the cream to the edges.
  5. Crumb the remaining donuts and sprinkle over the cherry cream. Halve the piped cherries and scatter them over the donut crumbs evenly.
  6. Spread the chocolate mousse over the donut/cherry layer.
  7. Evenly spread the diced jelly pieces over the mousse. The jelly may require 2 layers.
  8. Evenly spread the Whipped Coconut Cream over the jelly.Decorate the top of the trifle using Cherries and grated chocolate.
  9. Place the trifle in the fridge to set for at least 12 hours, but preferably 24 hours. This allows the flavours to maximize.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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