Black forest trifle

Chocolate and cherry in a trifle - what more could you ask for?

  • 50 mins preparation chill time
  • 20 mins cooking
  • Serves 8
  • Print
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
  • 1/3 cup (75g) caster sugar
  • 2 tablespoon cornflour
  • 1 cup (250ml) milk
  • 1 cup 300ml cream
  • 125 gram dark eating chocolate, chopped finely
Black forest trifle
  • 2 x 425g cans seeded black cherries in syrup
  • 1/3 cup (80ml) cherry brandy
  • 350 gram bought frozen chocolate cake
  • 250 gram mascarpone cheese
  • 300 millilitre cream
  • 2 tablespoon icing sugar
  • 2 teaspoon gelatine
  • 2 tablespoon water


Black forest trifle
  • 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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