Decadent Chocolate And Meringue Trifel

INGREDIENTS

1 litre custard slightly warm
Ready made sponge cake
1* 290g cream
1 cup pecan nuts chopped
Ready made meringues

Chocolate sauce.
2 tablespoon butter
4 tablespoon cocoa
6 tablespoon icing sugar
8 tablespoon boiling water
1*100g chocolate

METHOD

1. Combine all the ingredients to the chocolate sauce and cook on low heat till it reaches boiling point.
2. Slice cake in two layers
3. Pour half the custard into the bottom of a glass bowl
4.place one layer of the cake over the custard and top cake with layer of cream
5.pour half of chocolate sauce over cream and sprinkle pecan nuts
6.top with remaining custard and the other layer of cake,rest of the cream and lastly chocolate sauce
Refrigerate for 3-4 hours
When ready to serve place meringues in a pile on top of the chocolate sauce and serve.











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