Recipe: Tasty Graveyard Trifle with Meringue Ghost Cookies

Graveyard Trifle with Meringue Ghost Cookies. Spread the cookie crumbs over the top layer of pudding. Immediately before serving, place a couple of meringue ghosts on top of the trifle and stick a few bones so they are showing through the "dirt." Serve each helping with a ghost and a couple of bones. This trifle is full of chocolate goodness with sweet meringue ghosts and white chocolate bones. Ghosts, goblins, and ghouls will enjoy the fanciful graveyard scene on this tasty trifle recipe. The step-by-step instructions on how to make this graveyard trifle recipe are easy to follow.

If you are looking for an easy Halloween dessert recipe your whole family will enjoy, this trifle is for you! This trifle is full of chocolate goodness with sweet meringue ghosts and white chocolate bones. This trifle is full of chocolate goodness with sweet meringue ghosts and white chocolate bones.. You can cook Graveyard Trifle with Meringue Ghost Cookies using 25 ingredients and 10 steps. Here is how you cook that.

Ingredients of Graveyard Trifle with Meringue Ghost Cookies

1. You need of For the Brownies:.
2. You need 200 g of butter.
3. Prepare 300 g of golden caster sugar.
4. You need 2 of tbsps. golden syrup.
5. Prepare 200 g of dark chocolate.
6. It's 50 g of milk chocolate.
7. It's 4 of eggs.
8. You need 2 of tsps vanilla extract.
9. It's 200 g of self-raising flour.
10. It's 4 of tbsps. cocoa powder.
11. You need of For the Chocolate Custard.
12. It's 600 ml of milk.
13. You need 100 g of caster sugar.
14. It's 4 of egg yolks.
15. It's 1 tsp of vanilla extract.
16. You need 8 tsp of corn flour.
17. Prepare 4 of tsps cocoa powder.
18. It's 100 g of dark chocolate.
19. You need of For the meringue:.
20. Prepare 4 of egg whites.
21. Prepare 230 g of caster sugar.
22. It's of To Assemble:.
23. It's 3 of x tins of cherries in syrup.
24. You need 50 ml of kirsch (optional).
25. You need 600 g of bourbon biscuits.

I have added the full recipe here but you can cheat but using store bought brownies and ready made custard, flavoured with chocolate.. With headstone cookies, meringue bones, and scary ghosts, building this edible Halloween scene is a festive and creative activity that kids will love taking part in—and eating, if they dare! The cake base needs to be made ahead and all of the items for decorating it can also be made ahead to save on time. Put the egg whites in a clean dry bowl and with an electric whisk, whisk to stiff peaks.

Graveyard Trifle with Meringue Ghost Cookies step by step

1. 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..
   
2. 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..
   
3. Once combined pour in the prepared tin, then cook for 30 mins. Once cooked allow to cool completely, then cut into squares..
4. 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..
   
   
   
5. 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..
   
   
6. 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..
   
7. 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..
   
8. Blitz the bourbon biscuits in a food processor, or bash with a rolling pin inside a zip lock bag..
   
9. 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 against 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..
   
10. Decorate with ghosts and bones sticking up through the soil..

In a food processor, whizz the cookies to a fine crumb. Sprinkle over the top of the trifle for the 'soil'. Add the remaining jelly snakes, pushing the ends of each into the crumb 'soil' layer. Bake the meringue ghosts until they are dry which will take approximately one hour and fifteen minutes. If the weather is humid, it may take an extra fifteen minutes or so.