Recipe

Decadent black forest trifle

Boozy poached cherries, sweet mascarpone cream and a fluffy chocolate sponge make for one truly decadent dessert - it's no wonder why it's one of The Australian Women's Weekly's Best Ever Recipes!

  • 40 mins preparation
  • 50 mins cooking
  • 10 mins marinating + Refrigeration
  • Serves 10
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Ingredients

Decadent black forest trifle
  • 200 gram (6½ ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 200 gram (6½ ounces) unsalted butter, chopped coarsely
  • 4 eggs
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 cup (150g) self-raising flour
  • cherries with stems and chocolate shards, to serve
Poached cherries
  • 3/4 cup (165g) caster (superfine) sugar
  • 2/3 cup (160ml) water
  • 1 1/3 cup (330ml) dry red wine
  • 1 cinnamon stick
  • 500 gram (1 pound) cherries, pitted
  • 1/4 cup (60ml) grand marnier
Mascarpone cream
  • 4 eggs, separated
  • 1/2 cup (110g) caster (superfine) sugar
  • 500 gram (1 pound) mascarpone
  • 1 teaspoon finely grated orange rind

Method

Decadent black forest trifle
  • 1
    Preheat oven to 180°C/350°F. Grease a 19cm x 29cm (7¾-inch x 11¾-inch) slice pan; line base with baking paper, extending paper 5cm (2 inches) over long sides.
  • 2
    Place chocolate and butter in a medium heatproof bowl over a medium saucepan of simmering water; stir until melted. Remove from heat; cool.
  • 3
    Beat eggs, sugar and a pinch of salt in a small bowl with an electric mixer for 7 minutes or until thick and pale. Sift flour over mixture, then fold in gently with a large metal spoon. Add melted chocolate; carefully fold through.
  • 4
    Spread mixture into prepared pan; bake for 25 minutes or until firm to the touch and a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes, before turning onto a wire rack to cool.
  • 5
    Meanwhile, make the poached cherries and the mascarpone cream.
  • 6
    To assemble the trifle, break sponge into small pieces. Place half the sponge into base of a large trifle bowl. Spoon over half the poached cherries and poaching liquid, then top with half the mascarpone cream. Repeat with a second layer of ingredients; cover. Refrigerate until ready to serve. To serve, decorate with cherries and chocolate shards.
Poached cherries
  • 7
    Stir sugar and the water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil uncovered, without stirring, for 10 minutes or until caramel in colour.
  • 8
    Meanwhile, combine wine and cinnamon stick in a medium saucepan over medium heat. Remove caramel from the heat and carefully pour in warm wine mixture. Return to heat; stir until mixture is smooth. Bring to the boil; boil, uncovered, for 5 minutes or until mixture is reduced to about 1 cup (250ml); discard cinnamon.
  • 9
    Add cherries and Grand Marnier; stir until heated through. Transfer to a heatproof container and refrigerate until ready to use.
Mascarpone cream
  • 10
    Beat egg whites and half the sugar in a medium bowl with an electric mixer until soft peaks form.
  • 11
    Combine egg yolks, remaining sugar, mascarpone and rind in a medium bowl; whisk to combine.
  • 12
    Lightly fold the egg whites into the mascarpone mixture.

Notes

Chocolate sponge cake suitable to freeze. Not suitable to microwave. The poached cherries and sponge can be made the day before.

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