Black Forest Trifle

Black Forest Trifle Recipe

Black Forest Trifle Recipe

Black Forest Trifle

Recipe Type: Dessert

Cuisine: British

Author: Caroline Artiss

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Serves: 6-8

My family has always liked a bit of a boozy trifle every Christmas. This year I thought I’d make something a bit different. This trifle is actually great for any dinner party any time of the year.

  • Ingredients

  • 1 round of Chocolate sponge cake

  • 1 x large jar (700g) pitted Sour cherries or morello cherries

  • 3 tbsp cherry jam

  • 3 – 4 tbsp Kirsch / cherry brandy

  • 500ml Double cream whipped

  • handful of fresh cherries for garnishing

 

  • Chocolate Custard:

  • 1 1/2 cups cream

  • 1 cup milk

  • 1 ½ cup dark chocolate chips

  • 1 1/2 tbsp cocoa powder

  • 2 tbsp caster sugar

  • 8 egg yolks

Instructions

  1. Drain the cherries leaving 2 – 3 tbsp of juice with them

  2. Add the kirsch and leave to soak for a couple of hours.

  3. Start by preparing the sponge base for the trifle.

  4. For the chocolate sponge I either whip up an easy chocolate sponge mix or buy one from the store.

  5. Slice the cake in half length ways

  6. Spread a layer of cherry jam on top of one of the sides then place the other side on top.

  7. Cut the cake into pieces and fit them into the bottom of your trifle dish

  8. Make sure you fill up the gaps as best as possible.

  9. Pour the cherries and kirsch mix over the top of the sponge

  10. Leave to soak while you make the custard.

  11. For the custard:

  12. Heat the milk and cream in a saucepan until just warm – not too hot.

  13. Add the egg yolks, sugar, cocoa powder to a large mixing bowl and whisk together.

  14. Slowly add the warm milk and cream to the eggs whisking all the time

  15. NB - If you’re milk is too hot it will curdle the eggs!

  16. Once everything is mixed together pour back into the saucepan and heat slowly

  17. Stirring all the time until it becomes lovely and thick.

  18. NB - Do not let it boil as it will split, so keep the heat low to medium and never take your eyes or spoon off it!

  19. Once thick leave to cool

  20. Pour custard over the cherries

  21. Place bowl in fridge to set for 2-3 hours

  22. Once chilled spoon the whipped cream over the top

  23. Add a sprinkle of cocoa powder, fresh cherries to garnish

 

 

Recipes, Sweets, British, Christmas, thanksgiving, valentines daycaroline artissBritish, Chocolate, Christmas, Dessert, FruitComment