Method

Place layer of brownies in bottom of trifle bowl (or individual bowls). Sprinkle the brownies with kirsch. Make up the Angel Delight and layer onto the brownies. Place in fridge to set. Drain the cherries and place a layer onto the Angel Delight, keeping a few for decoration later. Melt a chocolate bar and add to whipped cream - a little at a time blend with a metal spoon until fully mixed, then layer onto trifle. Do the same with other bar of chocolate but put a layer of broken meringue on top first, then the chocolate cream mix. Place in fridge to set, then decorate with piped whipped cream, cherries and chocolate shavings.

It will keep for a couple of days in the fridge provided you drained the cherries well and you cover with cling film to stop the cream going hard.

Thanks to
Michelle Watson from the United Kingdom for submitting this Super Dooper Choccy Trifle recipe.

Added on 18 December 2008.