Black Forest trifle

Prep 20 min
Total 4 hours 20 min
Serves 16



600 g
frozen cherries, thawed (4 cups)
2 tbsp
3 tbsp
1 cup
35% cream
2 tbsp
1/3 cup
1 tsp
114 g
dark chocolate, (scant 1 cup), chopped and melted
800 g
Devon custard
300 g
chocolate cookies
30 g
shaved milk or white chocolate, (1/4 cup)


  • STIR cherries and juices with granulated sugar in a saucepan over medium.
  • WHISK cornstarch with 2 tbsp water and add to cherry mixture. Cook, stirring until thickened, 8 to 10 min. Stir in kirsch. Transfer to a bowl.
  • REFRIGERATE until cool, about 1 hour. Strain cherry mixture; reserve cherries and half of the liquid.
  • BEAT cream and icing sugar in a bowl, using an electric mixer, until soft peaks form. Beat in sour cream and vanilla.
  • STIR melted dark chocolate into Devon custard. Spoon cherries onto bottom of a 3-L trifle bowl. Reserve half of the cookies, then arrange remaining cookies overtop.
  • COVER with custard mixture, then cream mixture. Layer reserved cookies overtop. Cover and refrigerate for 3 hours or overnight. Sprinkle with milk chocolate and white chocolate shavings, and serve with reserved cherry liquid.



Calories 298, Protein 4 g, Carbohydrates 34 g, Fat 16 g, Fibre 2 g, Sodium 131 mg.

How to melt chocolate using a double-boiler

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