Quick & Easy

Black forest trifle

Chocolate and cherry in a trifle - what more could you ask for?
black forest trifle
1H 10M

Rich and chocolatey this is unlike your classic trifle. Layers of boozy cherries, chocolate custard, mascarpone cream and cherry jelly make this one decadent dessert for a dinner party.


Chocolate custard


1.To make chocolate custard, blend sugar and cornflour in medium saucepan; gradually whisk in milk and cream. Stir over medium heat until custard boils and thickens. Remove from heat; stir in chocolate until smooth.
2.Drain cherries; reserve syrup (you need 1¼ cups). Combine brandy and drained cherries in small bowl.
3.Discard icing from cake if necessary; chop cake into 2cm pieces.
4.Divide cake into eight 1½-cup (375ml) serving glasses. Spoon cherry mixture over cake; top with warm chocolate custard; refrigerate 30 minutes.
5.To make mascarpone cream, beat mascarpone, cream and icing sugar in small bowl with electric mixer until soft peaks form. Spread mascarpone cream over custard; refrigerate 15 minutes.
6.Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Stir gelatine into reserved cherry syrup. Refrigerate 20 minutes. Top trifles with cherry jelly; refrigerate 3 hours or until jelly sets. Top with extra fresh cherries, if you like.

Trifles can be made a day ahead; keep refrigerated overnight.


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