Trifle Black Forest

1. Let's make jelly. To do this, dilute the gelatin in half a serving of water, stir and leave it for a few minutes until it swells.

2. Pour the remaining water into a saucepan and add sugar there. Put the saucepan on the stove and heat the contents over medium heat until the sugar completely dissolves. Next, pour the swollen gelatin into the saucepan and, with constant stirring, bring everything to a homogeneous consistency. As soon as the gelatin dissolves, we remove the saucepan from the fire. In no case do not boil! In the resulting sugar syrup, pour sweet dessert wine (preferably red - it will be in harmony with the cherry) and mix well.

3. We will prepare 8 cremans, glasses or glasses for dessert. Pour the bottom layer of jelly into them and put it in the refrigerator so that it freezes.

4. Pour cream with a fat content of at least 33% into the bowl of the mixer, add vanilla for flavor and beat at maximum speed to steady peaks.

5. Put the chocolate cookies in a blender and grind it at a low speed, but not into powder. Melt coconut oil in a water bath or in a microwave and pour it over the broken chocolate cookies.

6. Wash the cherry, dry it, cut it into halves and extract the bones from it. If we use frozen cherries, we will first defrost it, and then we will drain the excess liquid.

7. As soon as the jelly has frozen, you can start laying the dessert in layers. Crumbs of chocolate cookies and cream will be divided into 2 parts, as their layers will be rubbed. Spread the first portion of chocolate cookies on top of the frozen jelly. The next layer is half of the whipped cream. Then we put the cherry and immediately another layer of butter cream on it. Put the remaining chocolate cookies in the final layer.

8. Decorate the finished trifles with small meringues, cherry berries and melted dark chocolate.

Bon appetit!