Black Forest Trifle in Glasses

1. 1 Wheat flour 25 g
2. 2 Cocoa powder 8 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Sugar 28 g
5. 5 Frozen sour cherriespack 300 g ≈ $3.50 90 g
6. 6 Cream 10%pack 500 ml ≈ $2.40 100 ml
7. 7 Dark chocolatepack 90 g ≈ $2.50 12 g
8. 8 Starch 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C).

2. Whisk 1 egg with 18g sugar for 3–4 minutes until pale and frothy, then fold in 100g flour and 15g cocoa powder.

3. Pour batter thinly into a small round pan and bake for 10–12 minutes until a skewer comes out dry.

4. Simmer 150g pitted cherries with 10g sugar for 5 minutes, stir in 1 tsp cornstarch mixed with 1 tbsp water, and cook until slightly thickened.

5. Whip 200ml heavy cream⁶ with a mixer until soft peaks form.

6. Cut the sponge into chunks and layer in glasses with cherry compote and whipped cream⁶.

7. Sprinkle with dark⁷ chocolate shavings.