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We hope you got benefit from reading it, now let’s go back to graveyard trifle with meringue ghost cookies recipe. You can have graveyard trifle with meringue ghost cookies using 25 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Graveyard Trifle with Meringue Ghost Cookies:
- Provide of For the Brownies:.
- You need of butter.
- You need of golden caster sugar.
- You need of tbsps. golden syrup.
- Provide of dark chocolate.
- Get of milk chocolate.
- You need of eggs.
- You need of tsps vanilla extract.
- You need of self-raising flour.
- Provide of tbsps. cocoa powder.
- Use of For the Chocolate Custard.
- Prepare of milk.
- Prepare of caster sugar.
- Get of egg yolks.
- Use of vanilla extract.
- Use of corn flour.
- Provide of tsps cocoa powder.
- Take of dark chocolate.
- You need of For the meringue:.
- Prepare of egg whites.
- Get of caster sugar.
- Provide of To Assemble:.
- Prepare of x tins of cherries in syrup.
- Provide of kirsch (optional).
- Take of bourbon biscuits.
Instructions to make Graveyard Trifle with Meringue Ghost Cookies:
- For the Brownies: Heat the oven to 180 C/160 C fan. Grease and line a roasting tin. Place the butter, sugar, syrup and chocolate in a saucepan and heat gently until melted and lump-free, then remove from the heat..
- Break the eggs into a jug and add the vanilla, mix lightly, set aside. IN a large bowl add the flour and cocoa powder with a pinch of salt, add the chocolate mix and stir, then fold through the egg mix..
- Once combined pour in the prepared tin, then cook for 30 mins. Once cooked allow to cool completely, then cut into squares..
- For the chocolate custard: Heat the milk in a pan until almost boiling, in the meantime, add the yolks, vanilla, sugar, cornflour and cocoa powder to a bowl and mix to a thick paste. When the milk is hot add to the bowl slowly, whisking the entire time, then transfer the mixture back into the pan and heat over a low heat whisking continuously until thickened, remove from the heat and stir through the chocolate until it is melted, leave to cool completely..
- For the meringues: Whip the egg whites until frothy, then add the sugar 1 tsp at a time, until stiff peaks are formed. Transfer into a piping bag and pipe the meringue into bone and ghost shapes, if you don’t have a piping bag you can use a zip lock bag with the corner cut..
- Cook on your ovens lowest temperate for 60 mins, then switch the oven off and open the door slightly and allow the meringues to cool completely in the oven, these can be made the day before. Once cool use an edible black pen, black food colouring or a little melted chocolate to create the ghost's faces..
- To assemble: The night before, or least a few hours before assembly, open the tins of cherries and drain, reserving the syrup, cut the cherries in half and remove the stones, put the cherries into a bowl, and add the kirsch and some of the syrup, cover and leave overnight. (leave out the kirsch if not using). You can aslo use cherry pie filling and just stir through the kirsch..
- Blitz the bourbon biscuits in a food processor, or bash with a rolling pin inside a zip lock bag..
- Layer half your brownies in the bottom of the trifle dish. Spoon over some of the cherry/kirsch liquid, then top with half the cherries, then spoon over the chocolate custard and then half the bourbons. Add the meringue bones aga
inst the side of the trifle dish with bourbon biscuits behind to look as thought they are buried in soil. Then repeat once more, with a layer of bourbon biscuits on top..
- Decorate with ghosts and bones sticking up through the soil..
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