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Black forest trifle
- Anna Glover
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Serves 8
Easy
Prep: 20 mins
Cook: 5 mins
plus chilling
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Impress guests with this luxurious chocolate cherry trifle – it's made with a shop-bought swiss roll and your favourite biscuits, so it's ready in under 30 minutes
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Try our black forest trifle, then check out our black forest gateau, black forest brownies, black forest pavlova and more dark chocolate recipes.
How to make the perfect black forest trifle: cook's tips
- If you can’t get hold of the jar of cherries in kirsch, mix 3 tbsp of kirsch or cherry brandy into a tin of cherries before adding to the trifle – you may not need all the syrup in the tin
- Jelly fan? Add a layer of cherry or red fruit jelly instead of the jam, and chill until set
How to store black forest trifle: Keep, undecorated and covered, in the fridge for two days. Decorate just before serving.
How to serve black forest trifle: Bring the trifle out of the fridge 10 mins before serving so it's not fridge-cold. Top with room temperature cherries so they're at their juiciest.
Black forest trifle recipe
Ingredients
Nutrition
-
1 chocolate swiss roll
(about 300g), cut into 1cm slices
-
370g jar of black cherries in kirsch
(we used Opies), drained (reserve 100ml kirsch)
-
150g cherry jam
or compote
-
400g fresh custard
-
100g dark chocolate
finely chopped, plus 50g grated or shaved to serve
-
100g bourbon biscuits
brownie bites or mini rolls, broken into pieces
-
600ml double cream
-
1 tbsp icing sugar
-
150g fresh cherries
Nutrition: per serving
- kcal830
- fat57.5g
- saturates34.4g
- carbs67.8g
- sugars55.7g
- fibre2.9g
- protein6.3g
- salt0.4g
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Method
-
step 1
Arrange the swiss roll slices around the edge of a trifle or glass bowl, arranging them swirl-side out. Tip in the jarred cherries, then spoon over 100ml of the kirsch, or just enough to moisten the sponges without making them mushy. Spoon over the cherry jam. Leave to soak for 10 mins.
-
step 2
Warm the custard in a pan over a low heat until steaming, then remove from the heat and stir in the chocolate until smooth – the custard should turn dark brown. Pour this over the swiss roll and cherries, then cover with a disc of baking paper to prevent a skin forming. Cool slightly, then chill for 1 hr until set.
-
step 3
Remove the baking paper, then scatter over the biscuits, brownies or mini rolls. Whip together the double cream and sugar to soft peaks, then dollop this over the trifle. Chill until ready to serve, or for at least 30 mins. Decorate with the fresh cherries and scatter over the grated chocolate to serve.
Discover more cherry recipes.
Authors
Anna GloverSenior food editor
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