White forest trifle
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
- 2 x 300g all-butter Madeira cake
- 150g cherry conserve
- 3 x 390g jars black cherries in kirschdrained (we used Opies)
- 250g tub mascarpone
- 500ml tub fresh vanilla custard
- vanilla extract
- kirsch
- 600ml tub double cream
- 2 tbsp icing sugar
- 200g block white chocolate
Nutrition: per serving
- kcal931
- fat60g
- carbs86.2g
- fibre0.6g
- protein9g
- salt0.8g
Method
step 1
Cut the cakes into 2cm slices. Spread with jam and make sandwiches. Cut each into 4.
step 2
Put 7 cherries aside to decorate the top of the trifle then cut the rest in half.
step 3
Beat the mascarpone until smooth then gradually beat in the custard. Stir in 1 tsp vanilla extract.
step 4
Put half the cake in the bottom of a large glass trifle dish. Drizzle over 3 tbsp kirsch and spoon over half the cherries, making sure you push them to the edge of the dish so they are visible. Top with half the custard.
step 5
Add another layer of cake then more kirsch and the other half of the cherries. Top with the rest of the custard.
step 6
Softly whip the cream with another 2 tsp of vanilla and the icing sugar. Spoon on top of the trifle.
step 7
Make curls by drawing a large, sharp knife across the surface of the white chocolate. Pile on top of the cream and dot around some cherries to finish.
