This utterly decadent Black Forest trifle is a trip down memory lane! The cherry and chocolate are a marriage made in heaven, with Baileys bringing them together. The soft Morello cherries give it the delicious flavour of a black forest cake and the super-creamy custard layer adds a touch of nostalgia.
Ingredients
- 1 pack mini chocolate rolls, sliced
- 1 ready-made chocolate sponge cake
- 680g Morello cherries, reserve the juice in a bowl
- 85g port wine jelly crystals
- 500ml double thick vanilla custard
- 1/2 cup Baileys Irish Cream liqueur
- 200g Plaistowe dark chocolate, chopped
- 100g fresh cherries
- 500ml thickened cream
- 60ml Kirsch liqueur (optional)
Method
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Step 1Make the port wine jelly according to packet instructions. Allow to set for a few hours.
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Step 2Lay chocolate sponge cake at the bottom of a trifle bowl. In a separate bowl, mix Baileys and leftover cherry juice. If you are using Kirsch, remove 60ml of the cherry juice and replace it with kirsch. Pour this mix over the chocolate sponge and mash it down so it's level.
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Step 3Lay half the Morello cherries over the cake layer. Remove the port wine jelly from the fridge and crumble it over the cherries. Add the remaining Morello cherries. Top with a layer of sliced mini chocolate swiss rolls.
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Step 4Whip the cream until soft peaks form. Add the custard and mix to combine. Spread the custard cream over the chocolate rolls and top with chocolate and fresh cherries. Set in the fridge overnight.
Recipe Reviews (1)
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