No oven, no problem: Try this super easy Black Forest trifle
With Eid coming up, there will be a lot of focus on food. You can also do your part by making a very delicious dessert that is super easy and ready in no time. You just have to put everything together and the Black Forest trifle is ready.
And if you use the right things, you can get pretty close to replicating the taste of your favourite Black Forest cake without the hassle of baking that cake.
We are using all readymade things here. Use chocolate cupcakes of any brand. I used the ones that come in individual mini packs. You would need between 10-15 cupcakes, depending on the size of the cupcake and your serving bowl.
To sweeten the cream, I used condensed milk, you can use icing sugar and it shouldn’t be an issue. There can be different variations to this recipe, such as using cherries or strawberries along with or in place of pineapples. Chocolate chips too can be added in the layers for some extra chocolate flavour.
This impressive looking dessert is so easy to toss together and tastes so indulgent!
400ml whipping cream
4tbsp condensed milk
12-15 chocolate cupcakes (readymade)
½ can pineapple chunks
Lightly crush the chocolate cupcakes with a fork. Line the bottom of a transparent bowl with half the cake pieces. Pour some juice from the pineapple can over the cake pieces to moisten them up.
In a separate bowl, beat the cream until light and fluffy. If soft peaks form, good enough, but since it is very hot these days, regular cream will not beat so well. So no need to sweat over beating it for long, just until light and almost double in size.
Add condensed milk to the cream and fold or beat again. Now add a layer of cream on top of the cake in the bowl. Top with some pineapple pieces.
Repeat the same process of adding a layer of the remaining chocolate cupcake pieces, pour some pineapple juice/liquid from the can, add a layer of cream and finally top with chocolate shavings or curls.
Chill before serving.
The writer Instagrams @the_experimentalcook
Originally published in Dawn, Young World, July 2nd, 2022