Black forest trifle
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 1 chocolate swiss roll(about 300g), cut into 1cm slices
- 370g jar of black cherries in kirsch(we used Opies), drained (reserve 100ml kirsch)
- 150g cherry jamor compote
- 400g fresh custard
- 100g dark chocolatefinely chopped, plus 50g grated or shaved to serve
- 100g bourbon biscuitsbrownie bites or mini rolls, broken into pieces
- 600ml double cream
- 1 tbsp icing sugar
- 150g fresh cherries
Nutrition: per serving
- kcal830
- fat57.5g
- saturates34.4g
- carbs67.8g
- sugars55.7g
- fibre2.9g
- protein6.3g
- salt0.4g
Method
step 1
Arrange the swiss roll slices around the edge of a trifle or glass bowl, arranging them swirl-side out. Tip in the jarred cherries, then spoon over 100ml of the kirsch, or just enough to moisten the sponges without making them mushy. Spoon over the cherry jam. Leave to soak for 10 mins.
step 2
Warm the custard in a pan over a low heat until steaming, then remove from the heat and stir in the chocolate until smooth – the custard should turn dark brown. Pour this over the swiss roll and cherries, then cover with a disc of baking paper to prevent a skin forming. Cool slightly, then chill for 1 hr until set.
step 3
Remove the baking paper, then scatter over the biscuits, brownies or mini rolls. Whip together the double cream and sugar to soft peaks, then dollop this over the trifle. Chill until ready to serve, or for at least 30 mins. Decorate with the fresh cherries and scatter over the grated chocolate to serve.
