Name: Black Forest Trifle
Prep time: 45 min
Cook time: 15 min
Total time: 2 h
Cuisine: German
Ingredients: 500 ml good-quality ready-made custard; 150 g dark chocolate, finely chopped; 600 ml double cream (heavy cream); 2 tbsp icing sugar (confectioners’ sugar); 1 jumbo chocolate Swiss roll, sliced into 1–2 cm rounds; 4–5 tbsp kirsch (optional; sub cherry syrup/juice); 400–600 g cherries in kirsch or cherries in syrup or cherry pie filling; 200 g fresh cherries (for topping); 200 g cherry jam/conserve; 1 tub brownie bites (or equivalent homemade brownies, cubed); 25 g dark chocolate, grated (for garnish)

Description

A layered trifle with rich chocolate, juicy cherries, and clouds of cream, perfect for festive gatherings.

Ingredients

500 ml good-quality ready-made custard
150 g dark chocolate, finely chopped
600 ml double cream (heavy cream)
2 tbsp icing sugar (confectioners’ sugar)
1 jumbo chocolate Swiss roll, sliced into 1–2 cm rounds
4–5 tbsp kirsch (optional; sub cherry syrup/juice)
400–600 g cherries in kirsch or cherries in syrup or cherry pie filling
200 g fresh cherries (for topping)
200 g cherry jam/conserve
1 tub brownie bites (or equivalent homemade brownies, cubed)
25 g dark chocolate, grated (for garnish)

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Instructions

Make the chocolate custard: Add custard and chopped dark chocolate to a saucepan. Warm over low heat, whisking until smooth and glossy. Do not boil. Transfer to a bowl, press baking paper onto the surface to prevent a skin, and cool to room temperature.
Whip the cream: In a chilled bowl, whisk double cream with icing sugar to soft peaks—creamy, not stiff. Refrigerate while you prep other elements so it holds structure during layering.
Slice & soak the sponge: Cut the Swiss roll into 1–2 cm slices. Arrange a ring of slices up against the glass wall of your trifle bowl, plus a snug layer over the base. If using alcohol, sprinkle 4–5 tbsp kirsch evenly over the sponge to lightly soak.
First custard & cherry layer: Spoon half of the cooled chocolate custard over the sponge and level. Scatter half of the jarred/tinned cherries (well-drained if in syrup) and half of the brownie bites on top.
Cream + jam layer: Spread half of the whipped cream over the cherries/brownies. Gently spoon or dollop the cherry jam over the cream in an even layer.
Repeat the layers: Add the remaining custard, the remaining cherries, then the rest of the whipped cream. Smooth the top into soft swirls.
Finish & chill: Garnish with grated dark chocolate and fresh cherries. Refrigerate for 1 hour to set the custard and firm the layers. Serve chilled.

Notes

For no-alcohol option, swap kirsch for the syrup from tinned cherries or pure cherry juice. Assemble up to 24 hours in advance; add fresh cherries and grated chocolate just before serving.

Prep Time: 45
Cook Time: 15
Category: Dessert
Method: Chilling
Cuisine: German