Chocolate Cherry Trifle

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I get asked to make this every year, it is by far one of the best deserts...takes some patience and love to make but well worth it!! For the poundcake I use the Chocolate Truffle Bread mix from Williams-Sonoma...takes 2 min to put all the ingredients together and bake (great on it's own as well! I also use Black Cherries as the sour ones are sometimes harder to find.
P.S...take the time with the custard...slow and constant mixing...just sip on a glass of wine while making!, and check the freshness of the cream (almost ruined the whole desert when one of the pints had gone bad! :

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I had no luck finding a chocolate pound cake so made my own with another food network recipe. This added significantly to the work involved. The end result was delicious and beautiful Valentine's dessert but I'm not sure I'm up to making it again.

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My friend and I made this for our Spa Party. We made the triple chocolate pound cake from goodegg.com with geraldi 60% morsels in a bundt cake pan. The 1 pound cake was more than enough. Because we did not have a large trifle bowl we ended up making two trifles - one with cherry juice & one with cherry brandy. Both were very good- the brandy was the bigger hit. We made two batches of the custard. It took 10-15 minutes of stirring to get the thickness required. The custard was stirred in a pan over hot water - no problems with burning the custard. Luckily we had two 24oz jars of sour cherries and added extra to the trifles. This was soooo delicious and a really big hit with everyone!

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I saw Nigella make this on a Sunday and went shopping for the ingredients, w/o a list, later in the week. I bought sour cherry preserves, to make pound cake sandwiches, and 2 jars of brandied cherries. Backwards, I realized when I got home but forged ahead as they were excellent products. Anyway, I did everything else exactly as directed, only halved which was more than plenty for 8. It was not only gorgeous but absolutely delectable. The custard is fabulous and could stand on its own. A great recipe, Nigella, thank you! As for the remaining egg whites, I found a recipe for twice baked cheddar cheese souffles that used 8 egg whites. I had frozen them the day I made the trifle and defrosted them to make these delicious souffles.

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What to do with the leftover egg whites from this recipe? In her cookbook, Nigella Express, she has a recipe for chocolate macaroons that uses two egg whites. While I have not yet made the recipe, it seems very simple and sounds delicious. (By the way, Nigella Express is a wonderful book with fabulous recipes...I have yet to be disappointed!

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Impressed my New Year's Eve crowd with this! Very rich, makes alot! Hard to find some of the ingredients where I live. Sub'd cherry brandy for Kijafa (Japanese sweet cherry wine. Worked fine. Also used tart cherries from the pie section of the supermarket. Wil def make this again! Pudding part took 30 minutes for me.

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If you want to WOW your guests, prepare this for them!! It is rather time consuming but well worth it. I save some prep time by cubing the chocolate pound cake instead of making the sandwiches. I sprinkle the cherry brandy over the pound cake and then put the cherries in. Also, I use different kinds of cherries, not just the sour ones. And to make the custard extra smooth, I squeeze the egg yolks out of the little sacks they come in.
I prepare this dessert on special occasions and it's always a hit!!

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Have made this twice with rave reviews each time. Great recipe for a crowd. Only trouble is I am left with egg whites. Can they be frozen? Other than a pavlova, what can I use them for.

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Has anyone tried preparing this in individual servings (yes I know it will make a lot? I'm hosting a reception for 30 in a few weeks, and am thinking of preparing this in clear plastic cups for easy buffet style service.

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Can someone help me with this recipe? After seeing this recipe on foodnetwork.com, I decided to make this for a christmas party. Trouble started when making the custer. I followed directions and the custer never turned that dark chocolate color and did not get thick either. Please let me know if their is a trick to this part. I cooked and cooked the custered but never got it to thicken up. HELP!