1 year, 6 months ago
I ate in the 70's an excellent cherry trifle in an holiday in
in Long Island (New York) and I search its particular recipe
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M$1 Answer
Just in case you haven't found the receipe, I discovered one online
quote
Ingredients
4 cups fresh cherries, pitted, or two 12-ounce bags frozen pitted cherries
1/3 cup brandy
8 ounces cream cheese
2 cups heavy cream
1/2 cup confectioners' sugar
12 ladyfingers
1/2 cup (2 ounces) sliced almonds, toasted
1/2 cup grated dark chocolate
Preparation
In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar and mix on low speed to combine. Increase the speed and whip until firm peaks form.
Place 6 ladyfingers in the bottom of a 2 1/2-quart bowl. Top with half the cherries and their juices, 1/4 cup of the almonds, 1/4 cup of the chocolate, and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered, for 3 hours or until set. Divide among individual bowls.
end quote
http://img4.myrecipes.com/i/recipes/rs/2007/cherry-trifle-rs-1661827-l.jpg
quote
Ingredients
4 cups fresh cherries, pitted, or two 12-ounce bags frozen pitted cherries
1/3 cup brandy
8 ounces cream cheese
2 cups heavy cream
1/2 cup confectioners' sugar
12 ladyfingers
1/2 cup (2 ounces) sliced almonds, toasted
1/2 cup grated dark chocolate
Preparation
In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar and mix on low speed to combine. Increase the speed and whip until firm peaks form.
Place 6 ladyfingers in the bottom of a 2 1/2-quart bowl. Top with half the cherries and their juices, 1/4 cup of the almonds, 1/4 cup of the chocolate, and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered, for 3 hours or until set. Divide among individual bowls.
end quote
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